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Madras Coconut Shrimp Curry
made with Arvinda's Madras Masala
Make this decadent, mouthwatering coconut curry as it would be served on the coastal regions of India's South. Coconuts and curry leaves paired with Arvinda's Madras Masala makes this a peppery curry that will top any seafood lovers ‘most favourites’ list! Gluten-free and dairy-free!
- Prep Time
10 min - Cook Time
30 min - Serves
2 to 4
| 1 lb. | shrimps, shell on with tail, deveined |
| 2 TBSP. | coconut oil |
| ½ TSP. | brown mustard seeds |
| 6 to 8 | fresh or dried curry leaves |
| 1 | large onion, finely sliced |
| 1 | small tomato, finely chopped |
| 2 TBSP. | ARVINDA'S MADRAS MASALA |
| 1 TSP. | sea salt, or to taste |
| 1 TSP. | sugar, or to taste |
| 1 CUP | coconut milk |
| ¼ CUP | dried desiccated coconut, unsweetened |
| ¼ CUP | water, optional, if needed to thin out curry |
| ½ TSP. | ARVINDA’S GARAM MASALA, to garnish |
Finely chopped fresh cilantro, to garnish |
In a medium heavy-based pot, heat the oil on medium-high. Add the mustard and fry for a minute until they pop. Add the curry leaves and fry for 30 seconds.
Add the onion and cook for 10 minutes, stirring continuously until caramelized.
Reduce the heat to medium and stir in the tomato. Sprinkle in ARVINDA’S MADRAS MASALA, salt and sugar and cook for one minute.
Stir in coconut milk and dried coconut. Simmer for 5 minutes and thin out the sauce with a little water, to get desired consistency.
Add the shrimp and simmer for a few minutes, until they are cooked and pink in colour.
Garnish with ARVINDA’S GARAM MASALA and cilantro. Serve with rice.
