Madhur Jaffrey’s Goan Shrimp Curry

Madhur Jaffrey’s Goan Shrimp Curry

Madhur Jaffrey has published several iterations of this recipe in her cookbooks. This version, from her MasterClass course, is a full-flavored but very easy to prepare curry, perfect for a novice cook. The coconut milk-based sauce may be prepared in advance and the shrimp added just before serving. 

Yield: 4 to 6 servings

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

2 teaspoons lemon juice

Steamed basmati or jasmine rice, for serving

Cilantro sprigs, for garnish (optional)

Heat oil in a wide skillet over medium-high. When oil is wavy, add shallots and fry until lightly browned, about 2 minutes. Remove pan from heat and stir in paprika, turmeric, pepper and cayenne. Stir spices to make a paste.

Return pan to medium-high heat and add the (well-shaken) coconut milk. Bring mixture to a simmer, stirring well.

Add shrimp, season well with salt, and stir to coat. Add lemon juice and turn heat to low. Cook, stirring until shrimp are pink and opaque, 2 to 3 minutes. Taste sauce and adjust seasoning, then serve immediately with steamed basmati or jasmine rice and cilantro (if using).

TIP: We make a similar sauce and freeze it in small ziploc bags. Then cook any protein and/or veggies in the instant pot and then add the sauce. Simmer for a few minutes and the meal is ready.

Hi I am from Goa and we make this dish everyday but you need to add tamarind not lime. Tamarind gives it that sweetish sour taste so essential to it. The shrimp has to be fresh and we often use well washed shrimp heads too so the whole dish is infused with shrimp. We do the same for shrimp and rice.