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.
Start rice, then prepare and measure the other ingredients.
Heat oil in a large, wide skillet over medium-high. When oil 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.
Have loved the elegance of Portuguese-Goan cooking for the longest time and you have picked a lovely recipe to showcase . . . a tiny amount extra spice would probably go into my pot. Madhur Jaffrey was truly one of the favourite cookery teachers for many of my friends and myself way back, with quite a few I know actually attending her cookery classes in London. Love your background patterning . . . but then, I usually do . . .
Thanks, Eha. As usual, I would recommend trying it before changing the spice level. It’s really quite flavorful and spicy. I’m glad you like the photos! Always one of my favorite part of writing this blog.
I love spicy shrimp, so this recipe sounds delicious to me. I also like the simplicity of the recipe. It must be excellent if you didn’t make any changes other than extending it! The rosé wine is perfect for it.
I am of the belief that when a recipe is perfect, don’t mess with it! Thanks, Barb. I hope you get a chance to make this and that you like it as much as we do.
Ah yes the marvellous Ms Jaffrey! I remember watching her on BBC shows years ago. She was an actress before writing cookbooks:) I love me a prawn but sadly Mr P. does not so we don’t eat them at home (except at Christmas when i devour them with Marie Rose sauce!)
THis sounds wonderful David!
sherry
I remember her as an actress very well. Also, I’ve read at least one of her books that are not cookbooks. Sorry that Mr. P cannot eat shrimp. I hope he’s doing well
Yum! This sounds and looks gorgeous, David. And I know it would be a big hit in this house. I sometimes use Japanese curry roux when I want something quick and easy but tasty. This sounds just as easy and even tastier. And no artificial ingredients, either. I even have a can of coccnut milk in the pantry.
I have never tried a Japanese curry roux, Frank — should I look for one? Usually, I have all the spices called for so I bet I could mix one up. Hope you give this a try!
David, lucky for you the original recipe doesn’t include garlic! I’ve never heard of Kashmiri chile powder before but I’ll have to check it out. Anything with coconut milk and curry really warms my tummy!
The color alone is already a promise, and then you’ve got all those warm spices, the tang, the heat… it just feels like a bowl that could fix any kind of day.
I love what Raymund said about the color. Amazing how that alone makes it comforting. I had the pleasure of meeting Madhur Jaffrey many moons ago when I was running a cooking school. She was a guest and did a fantastic cooking demo. She was lovely! And how great she created this one sans garlic. 🙂 ~Valentina
Eha Carr
May 2, 2026 at 4:18 amHave loved the elegance of Portuguese-Goan cooking for the longest time and you have picked a lovely recipe to showcase . . . a tiny amount extra spice would probably go into my pot. Madhur Jaffrey was truly one of the favourite cookery teachers for many of my friends and myself way back, with quite a few I know actually attending her cookery classes in London. Love your background patterning . . . but then, I usually do . . .
David Scott Allen
May 3, 2026 at 6:24 amThanks, Eha. As usual, I would recommend trying it before changing the spice level. It’s really quite flavorful and spicy. I’m glad you like the photos! Always one of my favorite part of writing this blog.
angiesrecipes
May 2, 2026 at 5:33 amI can’t wait to try this goan curry! Used to love spicy, bold curry, but now I am learning to appreciate the mild and flavourful curry like this.
David Scott Allen
May 3, 2026 at 6:23 amIt’s funny that you think of this as a mild curry, as it is really quite spicy. Either way, it’s wonderful. Thanks, Angie.
Mad Dog
May 2, 2026 at 6:44 amThat looks delicious – I love shrimp curries and Madhur Jaffrey is my go to expert for Indian cuisine.
David Scott Allen
May 3, 2026 at 6:23 amYou and me both, Mad Dog. Her recipes are the best.
Mimi Rippee
May 2, 2026 at 6:44 amPerfect! I have the same recipe by Ms. Jaffrey, but have not made it yet. Have you ever seen her act? She’s quite good!
David Scott Allen
May 3, 2026 at 6:23 amI love her acting. She’s fantastic! But I think I love her cooking more… Definitely make this recipe, Mimi. You’re going to love it!
Gerlinde
May 2, 2026 at 7:10 amA wonderful recipe. I have to definitely try it as soon as my husband can tolerate hot spices.
David Scott Allen
May 3, 2026 at 6:22 amThat is wonderful that your husband can tolerate the hot spices, Gerlinde. I think you will both enjoy this.
Barb
May 2, 2026 at 7:28 amI love spicy shrimp, so this recipe sounds delicious to me. I also like the simplicity of the recipe. It must be excellent if you didn’t make any changes other than extending it! The rosé wine is perfect for it.
David Scott Allen
May 3, 2026 at 6:22 amI am of the belief that when a recipe is perfect, don’t mess with it! Thanks, Barb. I hope you get a chance to make this and that you like it as much as we do.
Ben | Havocinthekitchen
May 2, 2026 at 1:51 pmSuch a vibrant and flavourful dish, David! I love that creamy coconut base with all those bold spices – so aromatic and comforting.
David Scott Allen
May 3, 2026 at 6:21 amThanks, Ben. Somebody commented that they thought the spices were mild, but they’re really rather intense and complex. I love this so much.
Sherry M
May 2, 2026 at 7:07 pmAh yes the marvellous Ms Jaffrey! I remember watching her on BBC shows years ago. She was an actress before writing cookbooks:) I love me a prawn but sadly Mr P. does not so we don’t eat them at home (except at Christmas when i devour them with Marie Rose sauce!)
THis sounds wonderful David!
sherry
David Scott Allen
May 3, 2026 at 6:20 amI remember her as an actress very well. Also, I’ve read at least one of her books that are not cookbooks. Sorry that Mr. P cannot eat shrimp. I hope he’s doing well
Frank | Memorie di Angelina
May 3, 2026 at 7:25 amYum! This sounds and looks gorgeous, David. And I know it would be a big hit in this house. I sometimes use Japanese curry roux when I want something quick and easy but tasty. This sounds just as easy and even tastier. And no artificial ingredients, either. I even have a can of coccnut milk in the pantry.
David Scott Allen
May 7, 2026 at 10:29 pmI have never tried a Japanese curry roux, Frank — should I look for one? Usually, I have all the spices called for so I bet I could mix one up. Hope you give this a try!
Frank | Memorie di Angelina
May 13, 2026 at 7:38 amJapanese curry roux is surprisingly good, actually.. It’s one of my go to’s when I’m feeling lazy but want a hot and rather filling meal.
David Scott Allen
May 13, 2026 at 2:43 pmI’m afraid I’ll need to forgo the easy fix — garlic in every one! Maybe I’ll need to make my own. Hmmm.
Karen (Back Road Journal)
May 3, 2026 at 10:10 amTalk about quick and easy! Love a good curry and this one sounds good.
David Scott Allen
May 7, 2026 at 10:27 pmIt really is the simplest, Karen!
Fran @ G'day Souffle
May 3, 2026 at 1:13 pmDavid, lucky for you the original recipe doesn’t include garlic! I’ve never heard of Kashmiri chile powder before but I’ll have to check it out. Anything with coconut milk and curry really warms my tummy!
David Scott Allen
May 7, 2026 at 10:27 pmWell, you know me, Fran… if there is garlic, I either substitute a shallot or omit it. No one has ever suffered at my table!
Raymund
May 7, 2026 at 3:41 pmThe color alone is already a promise, and then you’ve got all those warm spices, the tang, the heat… it just feels like a bowl that could fix any kind of day.
David Scott Allen
May 7, 2026 at 10:25 pmIt is I need for comfort food, Raymund!
Ros @ WeTriniFood
May 10, 2026 at 8:27 amThis looks divine! Curried shrimp is a favorite of mine and I love it with potatoes.
David Scott Allen
May 10, 2026 at 9:48 pmThanks, Ros. It’s really a great curry and so simple. Let me know if you like it!
2pots2cook
May 15, 2026 at 3:19 amPerfectly served and so inviting!!
David Scott Allen
May 16, 2026 at 12:50 pmThanks, Davorka.
Valentina
May 20, 2026 at 9:52 amI love what Raymund said about the color. Amazing how that alone makes it comforting. I had the pleasure of meeting Madhur Jaffrey many moons ago when I was running a cooking school. She was a guest and did a fantastic cooking demo. She was lovely! And how great she created this one sans garlic. 🙂 ~Valentina
David Scott Allen
May 20, 2026 at 9:32 pmI’m so glad you got to meet her and watch her cook — what a treat!