Believe It or Not…

This will be hard for most of you to believe, but I made almost zero changes to this recipe for Madhur Jaffrey’s Goan Shrimp Curry. Some of you may think that I substituted shallots for garlic, but no. Her original recipe called for shallots. The only changes I made were to increase the shrimp and coconut milk to make it a more robust serving for four people.

This dish has become one of my favorite go-to recipes when I need something quick, easy, and bursting with flavor. It takes less time to make the curry than it does to make the rice. Using Kashmiri chile does make it quite spicy, but you can temper the recipe to your own tastes. I served this with a beautiful Provence rosé; read more about it on the Provence WineZine.

~ David

Goan Shrimp Curry

David Scott Allen, Cocoa & Lavender

5 from 1 vote

Print Recipe Pin Recipe

Ingredients

  

• 2 tablespoons vegetable oil
• 2 medium shallots finely chopped
• 2 teaspoons Kashmiri chile powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cayenne or more if preferred
• 1 can full-fat coconut milk 13 to 15 ounces
• 2 pounds large or medium shrimp peeled and deveined
• salt
• 2 teaspoons lemon juice
• steamed basmati or jasmine rice for serving
• cilantro sprigs for garnish

Instructions

 

• Start rice, then prepare and measure the other ingredients.
• Heat oil in a large, wide skillet over medium-high. When oil is shimmers, add shallots and fry until lightly browned, about 2 minutes. Remove pan from heat and stir in Kashmiri chile, turmeric, black pepper and cayenne to make a paste.
• Return pan to medium-high heat and add the coconut milk. Bring mixture to a simmer, stirring well. Let cook 2 minutes to thicken.
• Add shrimp, season well with salt, and stir to coat. Add lemon juice and turn heat to medium. Cook, stirring until shrimp are pink and opaque, 2 to 3 minutes (depending on shrimp size). Taste sauce and adjust seasoning, then serve immediately with steamed basmati or jasmine rice and cilantro.

Notes

Serves 4.

Recipe by Madhur Jaffrey.