Madhur Jaffrey’s Goan Shrimp Curry
Updated September 1, 2025
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
1 ¼ cups coconut milk (from a 13-ounce can)
1 ½ 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)
Nutritional analysis per serving (4 to 6 servings)
8 grams carbs; 183 milligrams cholesterol; 259 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 15 grams fat; 1 gram fiber; 445 milligrams sodium; 25 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 2
Return pan to medium-high heat and add the (well-shaken) coconut milk. Bring mixture to a simmer, stirring well.
- Step 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).
Private Notes
Comments
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.
@LTF I am from goa and we make this dish almost everyday. I like your shortcut but you need to cook the frag shrimp in the coconut sauce to infuse the whole dish with it. Same with fish. This isn’t a recipe for meat or vegetables for which there are others.
@LTF What a brilliant idea!
did once with lemon then again with tamarind concentrate that was 100% tamarind (got at Sprouts, AZ peeps) and did add depth of flavor - great tip! Drizzled in off a teaspoon to taste, put in when lemon juice is added in recipe
This is so quick and easy! I reduced the chili powder based on past experience so my sauce was not as deeply colored, but the flavor was wonderful!
After all the great reviews, I was a little disappointed by this. Thought it was a little bland, and it definitely wasn't bright red like the photo. I found another recipe for the same dish, and that one called for some cinnamon, cloves, cumin, coriander, and garlic plus tamarind. I added a bit of each of those to the leftovers and liked it much better.