IHCC: Comforting Curries

I Heart Cooking Clubs is cooking "Comforting Curries" from Madhur Jaffrey this week.

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This is a theme I thought about skipping, having no luck with any curries I've attempted.  Like this one.

I decided to give curry another chance--vowing that if it didn't work out, I'd never speak of curry anything again.

Prime suspect: the curry base I have access to (run of the mill powder from the grocery store) was to blame.  But that seemed too easy.  Too obvious.  An even deeper suspicion: I'm just not a curry person.  But that was too far-fetched.  How could I be to blame?



Then my friend Kim from Stirring the Pot mentioned that she omits turmeric because she doesn't like it.  Turmeric is a large part of commercial curry powders.

Turmeric might just be who done it.

It was an ingredient in this Goan Shrimp Curry from Madhur Jaffrey's At Home.  But it was an ingredient I left out.


This was the best curry I've eaten.  The only one I've liked.  It was really good--surprisingly good.  At first I was iffy on the sauce because the coconut was strong.  After the shrimp were added everything came together.  I have plenty of long grain rice and was going to use it, but at the last minute I decided to buy jasmine rice.  I think it added a lot to the dish.  I noticed a distinct difference in flavors comparing bites with the rice and bites without.

I may not have completely solved the mystery of why curry gives me so much trouble, but I did find one I like.  A lot.

We ate this with stir fried carrots which will be part of next week's IHCC's Root Vegetable theme.

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Goan Shrimp Curry
Slightly adapted from At Home by Madhur Jaffrey

2 Tbsp olive oil
1/4 tsp (or more) cayenne pepper
2 tsp bright red paprika
1/2 tsp fresh ground black pepper
1 tsp ground coriander
2 green onions, chopped
1 tsp chopped fresh ginger
1 1/4 c coconut milk from a well shaken can
12 oz medium peeled and deveined shrimp
1/2 tsp salt
2 tsp lemon juice
cooked jasmine rice

Pour oil into a frying pan and set over medium heat.  While the oil heats, add all of the dry spices to a small bowl and mix.  Set aside.  When the oil is hot, add the green onion and ginger.  Stir and fry for a few minutes.  Remove the pan from the heat and add the spice.  Stir once or twice and put the pan back on the heat.  Add the coconut milk and bring to a simmer, stirring to mix.  Turn heat to low.  Put in the shrimp, salt, and lemon juice.  Stir and cook just until the shrimp turn opaque.  Serve with jasmine rice.  4 servings