roasted garlic shrimp madras curry
roasted garlic shrimp madras curry


1 lb peeled, deveined shrimp
1/2 tsp baking soda
1 onion diced
Roasted Garlic Avocado Oil
1 Tbl Madras Curry Powder
1 Tbl flour (optional)
1 can petite diced tomatoes
1 can coconut milk
1-2 cups stock
1/4 tsp Garam Masala
Hot Curry Salt
Parsley, chives or cilantro for garnish
Aleppo Chile Flakes
Cooked Parish Rice for serving

Curry powders are all-purpose seasoning blends, and they come in several flavor profiles. Spicy, as in our Vindaloo Curry Powder. Extra garlicky, as in our Garlic Curry Powder. Umami forward, as in our Japanese Curry Powder. Citrusy and warm, as in our Madras Curry Powder – the one we chose for this shrimp curry. Any curry powder is the right curry powder – it’s all about the flavor profile you like best. Make this curry tonight!


1.In a bowl, combine the shrimp with the baking soda. This step helps keep the shrimp firm. Set aside.
2.Heat a pot over medium heat. Drizzle in the Roasted Garlic Avocado Oil to cover the bottom of the pot. Add in the diced onion. Cook until softened and translucent-about 5 minutes. Sprinkle in the Madras Curry Powder and stir to form a paste with the onions. Cook for two minutes or until fragrant
3.Optional: Sprinkle the flour over the onions if you’d like a thicker curry “gravy.” Stir until the flour is absorbed and cook for about two minutes. (You are essentially creating a roux at this point.)
4.Add in the canned tomatoes, coconut milk and stock. Add the entire two cups for a “soupier” curry. Add only 1 cup for a thicker, stew-like curry. (At this point, you could add some “stretch” add ins: canned chickpeas or a diced sweet potato.) Bring to a boil. Reduce to a simmer and cook for 10 minutes.
5.Add the shrimp and Garam Masala. Reduce the heat to low-you want to gently poach the shrimp. Cook until the shrimp are opaque pink, firm to the touch and completely cooked through-about 8 minutes. Taste and adjust with salt if needed.
6.Serve over rice and garnish with parsley, chives and/or cilantro and a sprinkle of Aleppo Chile Flakes. This curry loves a flatbread on the side.

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