What is Madras Curry and why do you need in fried rice immediately? This Madras Shrimp Fried Rice recipe comes together quickly and is so GOOD!
Curry powder isn’t “one size fits all,” but Madras Curry Powder is about as close as it comes. The most standard of curry powders, it’s typically made up of coriander seeds, cumin seeds, fenugreek seeds, cassia bark, whole green cardamom pods, whole black pepper, curry leaves, ground turmeric, and dried mild Kashmiri chilies. Arguably, the most important ingredient, aside from the curry leaves, is the dried chilies, mainly because you usually need to use a lot of them if you’re making Madras Curry Powder at home.
Making Madras Curry Powder can be time-consuming because you have to roast many of its ingredients before you can blend them together. That being said, the seeds are very temperamental and can be easily burned if you’re not careful!
We like to take the guessing out of cooking when we can. Sukhi’s Madras Curry Sauce comes ready to use! Our Madras Curry Sauce is a rich blend of coconut milk, mustard seeds, and red chilies. Named after the city of Madras (now Chennai), this fiery blend is perfect for seafood, mixed veggies, or potatoes.
What is the difference between Madras Curry and Garam Masala
It seems to be a well-known fact that standard curry powder you’d find on most grocery store shelves didn’t originate in India, but instead, Great Britain. In fact, most of the chefs in Indian culture would never be caught using a curry powder, unless it’s Madras Curry, which seems to be the only acceptable curry substitute in their eyes.
A major difference between the two is that Garam Masala isn’t based on turmeric, which Madras Curry Powder normally has. Instead, Garam Masala is made up of spices like cinnamon, nutmeg, and cardamom, so it has a sweeter overall taste than Madras Curry Powder and most curry powders in general.
How hot is Madras Curry Powder
Madras Curry Powder can vary in spiciness because there are different variations. Some can be medium spicy while others can blow the top off of your house! Typically, the most popular Madras Curry recipes land somewhere in the middle, with a little kick but not one that will have you running for water.
Our Madras Curry Sauce is rated as medium spiciness because this sweet and tangy sauce is balanced by coconut milk and red chilis!
What is Fried Rice
Fun fact: did you know that everyone’s beloved fried rice came about from someone needing to make a dish out of leftover scraps? It originated in the Sui dynasty in 589- 618 AD and South China is famous for it. Don’t let those leftovers go to waste! Make fried rice instead.
Tips for making best fried Rice
If you’ve never made fried rice from scratch, it’s actually quite easy, but a little tedious. If you’ve ever made stir fry, it’s similar to that cooking method. To make the perfect fried rice, it’s suggested that you cook all ingredients separately before combining everything. So, first, the vegetables, then the meat, and then everything mixed together with the rice and spices.
Since you’re adding the seasonings last and not at the beginning of cooking, add them slowly because their flavors will be stronger. You can add more to taste as you go.
Madras Shrimp Fried Rice
Madras Curry Shrimp Fried Rice combines all of the above into one amazing Indian meal. This recipe calls for one packet of our Madras Curry Sauce, frozen shrimp, and rice combined with veggies, soy sauce, and hot sauce!
If you’re interested in making this dish vegan, you can substitute in diced tofu instead of the shrimp.
Thanks to the Madras Curry Sauce being pre-made and already delicious, this meal is quick and easy to throw together for a satisfying meal that everyone can enjoy.
To make Madras Shrimp Fried Rice, you start out by heating the sauce, peppers, and onions over medium heat. Add your shrimp (or tofu) and soy sauce and saute until the shrimp is cooked through. After this, mix in your cooked rice until well blended. Add in your carrots, water chestnuts, and cilantro. Mix again. Then, toss in your hot sauce and salt to taste. Throw some cilantro and carrots on top for garnish and serve hot! Yum!
Madras Curry Shrimp Fried Rice
Wok or Wide mouth pan
- 1 (3oPacket Madras Curry Sauce
- ½ cup sliced yellow onions
- ½ serrano chilli diced
- 12 oz frozen shrimp
- 1 t soy sauce
- 1 pound cooked rice
- ¼ cup Diced Water Chestnuts Drained
- ¼ cup carrots cooked and diced
- ¼ Cup Diced Cilantro
- 1-2 T water
- 1 t hot sauce
- ½ green bell pepper
- ½ red bell pepper
- Salt to taste
- Garnish: julienned carrots cilantro
- Vegan Version:
- 1 Pound Diced Tofu
Heat paste, serrano, and onions on medium heat
Add shrimp and soy sauce sauté until shrimp cooked.
Add rice, mix well
Add carrots, water chestnuts, and cilantro
Add hot sauce and salt to taste
Garnish with cilantro and carrots