Madhur Jaffrey’s Goan Shrimp Curry

Madhur Jaffrey’s Goan Shrimp Curry should have been a knockout, but to us it isn't.  But don't fret. If you like Goan Shrimp Curry (and we do), do I have a recipe for you. We have made this linked version of Goan Shrimp Curry multiple times. Try it you will love it! You can find the recipe on our blog of August 9, 2008: Click the date to get the recipe.

Madhur Jaffrey’s Goan Shrimp Curry
The New York Times

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.
INGREDIENTS
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)

PREPARATION

1. 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.

2. Return pan to medium-high heat and add the (well-shaken) coconut milk. Bring 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, 2 to 3 minutes. Taste sauce and adjust seasoning, then serve immediately with steamed basmati or jasmine rice and cilantro (if using).