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Madras Seafood Stew


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.

Serves: 3

Ingredients

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

 

Instructions

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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