Madhur Jaffrey's Goan Shrimp Curry

A full-flavored but very easy to prepare curry, perfect for a novice cook. This version from Madhur Jaffrey's MasterClass features a coconut milk-based sauce that can be prepared in advance with shrimp added just before serving.

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Recipe Details

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Prep Time: 10 minutesCook Time: 10 minutesTotal Time: 20 minutesServings: 4-6Difficulty: Easy

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Ingredients

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• 2 tablespoons olive oil or vegetable oil
• 2 medium shallots, finely chopped
• 2 teaspoons hot paprika or Kashmiri red chile powder
• ½ teaspoon ground turmeric
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground cayenne (or more if preferred)
• 1¼ cups coconut milk (from a 13-ounce can)
• 1½ pounds large or medium shrimp, peeled and deveined
• Salt to taste
• 2 teaspoons lemon juice
• Steamed basmati or jasmine rice, for serving
• Cilantro sprigs, for garnish (optional)

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Equipment

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• Wide skillet
• Wooden spoon or spatula
• Measuring cups and spoons

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Instructions

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1. Heat oil in a wide skillet over medium-high heat. When oil is wavy, add shallots and fry until lightly browned, about 2 minutes.
2. Remove pan from heat and stir in paprika, turmeric, pepper and cayenne. Stir spices to make a paste.
3. Return pan to medium-high heat and add the well-shaken coconut milk. Bring mixture to a simmer, stirring well.
4. Add shrimp, season well with salt, and stir to coat. Add lemon juice and turn heat to low.
5. Cook, stirring until shrimp are pink and opaque, 2 to 3 minutes.
6. Taste sauce and adjust seasoning, then serve immediately with steamed basmati or jasmine rice and cilantro if using.

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Tips & Notes

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• The coconut milk-based sauce may be prepared in advance and the shrimp added just before serving
• Make sure to shake the coconut milk can well before using
• Don't overcook the shrimp - they only need 2-3 minutes once added to the sauce
• Adjust cayenne to your preferred spice level

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Storage

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• Best served immediately
• Leftover curry can be refrigerated for up to 2 days in an airtight container
• Reheat gently to avoid overcooking the shrimp\

Tags: Indian, curry, seafood, shrimp, coconut milk, quick dinner, gluten-free

Recipe Source: Madhur Jaffrey's MasterClass, adapted by David Tanis for The New York Times

Rating: ⭐⭐⭐⭐⭐

Last Made:

https://cooking.nytimes.com/recipes/1027130-madhur-jaffreys-goan-shrimp-curry?smid=share-url