This 20-minute shrimp curry will wow everyone who tries it

By David Tanis The New York Times This month in the kitchen I m leaning toward the tried and true and lessons learned from others There s a reason selected traditional dishes are timeless I have dependably admired the work of Madhur Jaffrey whose recipes have been a beacon for me and countless cooks non-Indian and Indian alike Jaffrey ever intrepid she just turned has decades of cookbooks behind her and in a more latest turn hosted a class on Indian cooking for MasterClass A longtime friend and mentor of mine Jaffrey has a way of coaxing a lot of flavor from a inadequate ingredients good news for anyone who yearns for swiftly made dishes Her quick dishes are fine examples of the elegance of simplicity There are of module various complex recipes in her cookbooks for those who wish to linger in the kitchen For this summer meal I sought to begin with something light and fresh Jaffrey provided Her tomato and cucumber salad lovely and straightforward fit the bill perfectly Using yellow or gold cherry tomatoes on the firm side for the best flavor makes a bright presentation but any color of tomato works You could even use large ones sliced or wedged if you wish Then to the cucumbers They re cut into batons or spears and arranged on a platter with the halved cherry tomatoes After several salting and peppering they re dusted with toasted cumin and as large a pinch of ground cayenne as you like then sprinkled with lemon juice A quick tadka of mustard seeds and curry leaves uncovered at Indian grocery stores finishes the dish and adds a little zing In the context of this menu I find it more suited as a side than a first discipline Related Articles College dorm survival tips Easy recipes Quick Fix Vegetable Carbonara Recipe This cheesy dip is a closely guarded Alaskan secret Recipes for cowboy cooking think Blazing Saddles but better Celebrate summer and Labor Day with this corn and potato salad When I proposed a shrimp curry for this menu I realized 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-flavored but very easy to prepare really 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 chile 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 greater part flavorful ruddy sauce which can be prepared in advance Cook the shrimp in it just before serving it all takes just insufficient minutes Steamed basmati rice is the natural accompaniment For dessert watermelon came to mind but then I remembered a favorite chilled watermelon dessert I learned from Fabrizia Lanza another food hero and the proprietor of Anna Tasca Lanza Cooking School It is a traditional Sicilian recipe perhaps originally derived from an Arabic sweet Called gelo di melone it s fresh watermelon juice thickened with cornstarch and has a puddinglike consistency akin to lemon curd but bright red As there are similar Indian and Persian watermelon confections like watermelon halwa for example it seems a natural refreshing finish to this meal We topped ours with pistachio and mint but this pudding is typically decorated with aromatic jasmine blossoms a floral nod to summer s end Recipe Madhur Jaffrey s Goan Shrimp Curry Madhur Jaffrey has published several iterations of this recipe in her cookbooks This version from her MasterClass curriculum 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 Recipe from Madhur Jaffrey and MasterClass Adapted by David Tanis Yield to servings Total time minutes Ingredients tablespoons olive oil or vegetable oil medium shallots finely chopped teaspoons hot paprika or Kashmiri red chile powder teaspoon ground turmeric teaspoon freshly ground black pepper teaspoon ground cayenne or more if preferred cups coconut milk from a -ounce can pounds large or medium shrimp peeled and deveined Salt teaspoons lemon juice Steamed basmati or jasmine rice for serving Cilantro sprigs for garnish optional Preparation Heat oil in a wide skillet over medium-high When oil is wavy add shallots and fry until lightly browned about minutes Remove pan from heat and stir in paprika turmeric pepper and cayenne Stir spices to make a paste Return pan to medium-high heat and add the well-shaken coconut milk Bring mixture to a simmer stirring well 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 to minutes Taste sauce and adjust seasoning then serve directly with steamed basmati or jasmine rice and cilantro if using Yellow tomato and cucumber salad Small juicy yellow tomatoes are lovely here but any tomato works well Food styled by Barrett Washburne David Malosh The New York Times Recipe Tomato and Cucumber Salad This adaptation of a Madhur Jaffrey recipe is lovely in its simplicity Yellow or gold cherry tomatoes are especially summery here but any color of tomato will work as will large ones sliced or wedged if you wish But try if you can to find the curry leaves at an Indian grocery They add a subtle fragrance Recipe from Madhur Jaffrey and MasterClass Adapted by David Tanis Yield to servings Total time minutes Ingredients English cucumber cups halved yellow cherry tomatoes Juice of large lemon about tablespoons Salt and freshly ground black pepper teaspoon ground cumin preferably toasted Pinch of ground cayenne tablespoons vegetable oil teaspoon whole brown mustard seeds to fresh curry leaves optional Dill sprigs for garnish optional Preparation Peel cucumber and cut in half lengthwise Cut each half into -inch lengths Cut those pieces into spears Place cucumber spears and cherry tomatoes on a platter Sprinkle with lemon juice then season with salt and pepper to taste Dust with cumin and cayenne Just before serving heat oil in a small pan over medium-high When oil is hot add mustard seeds When seeds begin to sizzle and pop add curry leaves if you like and let sizzle for a limited seconds Diligently add oil seeds and curry leaves over the cucumber and tomatoes Garnish with dill Gelo di melone Sicilian watermelon pudding A simple blend of watermelon juice thickened with cornstarch this pudding has a lemon curd-like consistency Food styled by Barrett Washburne David Malosh The New York Times Recipe Gelo di Melone Sicilian Watermelon Pudding Adapted from a recipe by Fabrizia Lanza this is a traditional Sicilian recipe for a refreshing chilled watermelon dessert seemingly originally derived from an Arabic sweet In Sicily it is typically perfumed with jasmine blossoms A drop or two of fragrant rose water would be a welcome addition Recipe from Fabrizia Lanza Adapted by David Tanis Yield to servings Total time minutes plus chilling time Ingredients packed cups seedless watermelon cubes precut is fine cup grams sugar more to taste tablespoons lemon juice from lemon cup grams cornstarch cup grams chopped pistachios Mint leaves and jasmine or other fragrant blossoms for garnish optional Preparation Blend the watermelon in a blender or food processor and strain through a fine-mesh sieve You should have about cups juice Put juices in a saucepan and add sugar lemon and cornstarch Whisk well to incorporate Set pan over medium-high heat and bring to a simmer whisking constantly Cook for to minutes as mixture thickens to a puddinglike consistency Transfer cooked mixture to individual dessert glasses or bowls or pour into a low serving bowl or glass pie pan Refrigerate covered for hours Before serving garnish with chopped pistachios and mint or blossoms if using This article originally appeared in The New York Times Subscribe to our weekly newsletter In The Know to get entertainment news 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