South India was termed the 'Madras' constituency during the British Raj. South India is surrounded by water, and non-vegetarians living in South India consume a lot of seafood. Our spicy Madras curry sauce is a perfect sauce to cook any seafood.
1 1/2 lbs seafood medley (we used shrimp, clams, and fish)
2 Tablespoons coconut oil
1 cup regular coconut milk, make sure you stir the coconut milk beforehand
1 bottle Rupen's Madras Curry Sauce
1/4 cup chopped cilantro
In a medium size Dutch oven over medium heat, heat coconut oil for a minute.
Add the seafood pieces and stir to coat the oil. Cook for 3-4 minutes.
Add coconut milk and Rupen's Madras curry sauce. Mix.
Reduce heat to low, cook covered for 15 minutes.
Sprinkle cilantro and the curry is ready to be served.
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