Quick-cooking and great, this curry is it when you are pressed for time. In the time the shrimp is marinating, you can cook some long-grain or basmati rice and the equally expedient Mustard Greens with Sweet Corn.
Combine the vinegar, coriander, cumin, cayenne, salt, turmeric, and cashews in a small bowl, and stir to make a smooth, slightly thin paste. Pour this over the shrimp in a medium-size bowl, making sure you scrape in every spicy, acidic drop. Toss well to coat the shellfish with the marinade. Refrigerate, covered, for about 15 minutes.