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Madras Coconut Shrimp Curry
made with Arvinda's Madras Masala
Make this decadent, mouthwatering coconut curry inspired by the vibrant coastal regions of South India. With the richness of coconut, the aroma of curry leaves, and the bold spice of Arvinda’s Madras Masala, this peppery dish is sure to top any seafood lover’s favourites list. Naturally gluten-free and dairy-free.
- Prep Time
10 min - Cook Time
30 min - Serves
2 to 4
| 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 |
| 1 lb. | shrimps, shell on with tail, deveined |
| ¼ CUP | water, optional, if needed to thin out curry |
| ½ TSP. | ARVINDA’S GARAM MASALA, to garnish |
| 2 TBSP. | finely chopped 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, the salt and the sugar, and cook for one minute.
Stir in the coconut milk and the 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.
