A 20-minute shrimp curry that will wow everyone who tries it
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An adapted take on Madhur Jaffrey's Goan Shrimp Curry (top right). This easy-to-prepare dish is perfect for novice cooks.
PHOTO: DAVID MALOSH/NYTIMES
David Tanis
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UNITED STATES – This month in the kitchen, I am leaning towards the tried and true, and lessons learnt from others. There is a reason some traditional dishes are timeless.
I have always admired the work of India-born food writer Madhur Jaffrey, whose recipes have been a beacon for me and countless cooks, non-Indian and Indian alike. Jaffrey, ever intrepid – she just turned 92 – has decades of cookbooks behind her and, in a more recent turn, hosted a class on Indian cooking for streaming platform MasterClass.
A long-time friend and mentor of mine, Jaffrey has a way of coaxing a lot of flavour from a few ingredients – good news for anyone who yearns for quickly made dishes. Her quick dishes are fine examples of the elegance of simplicity.
When I propose a shrimp curry, I realise I could hardly improve on the one Jaffrey taught me years ago. Prawn, or shrimp, curry is popular Goan fare, and her clever version is full-flavoured but very easy to prepare, actually perfect for a novice cook.
You start by browning chopped shallots in a pan, to which you add a touch of turmeric, black pepper, bright red Kashmiri chilli powder – well worth looking for – or cayenne and the reddest hot paprika you can find, stirring them into the oil to make a paste.
When simmered with coconut milk, those spices create the most flavourful ruddy sauce, which can be prepared in advance. Cook the shrimp in it just before serving – it all takes just a few minutes. Steamed basmati rice is the natural accompaniment.
Madhur Jaffrey’s Goan Shrimp Curry adapted by David Tanis
Jaffrey has published several iterations of this recipe in her cookbooks. The coconut milk-based sauce may be prepared in advance and the shrimp added just before serving.
Ingredients
2 Tbs olive oil or vegetable oil
2 medium shallots, finely chopped
2 tsp hot paprika or Kashmiri red chilli powder
½ tsp ground turmeric
½ tsp freshly ground black pepper
¼ tsp ground cayenne, or more if preferred
1¼ cups coconut milk
680g large or medium shrimp, shelled and deveined
Salt
2 tsp lemon juice
Steamed basmati or jasmine rice, for serving
Cilantro sprigs, for garnish (optional)
Method
1. Heat the oil in a wide skillet over medium-high. When the oil is wavy, add shallots and fry until lightly browned, about two minutes. Remove the pan from the heat and stir in paprika, turmeric, pepper and cayenne. Stir spices to make a paste.
2. Return the pan to medium-high heat and add the well-shaken coconut milk. Bring the mixture to a simmer, stirring well.
3. 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, for two to three minutes. Taste sauce and adjust seasoning, then serve immediately with steamed basmati or jasmine rice and cilantro if using.
Serves four to six
NYTIMES
