Red Mountain Recipe Series with Fast & Curryous

Malvani Shrimp Curry by Fast Curryous

Malvani Coconut Shrimp Curry

Spice blend:

1 small stick cinnamon

1 tbsp coriander seeds

½ tsp fennel seeds

¼ tsp fenugreek

½ tsp cardamom seeds

3 cloves

4 dried red chiles


1 small stick cinnamon

1 tbsp coriander seeds

½ tsp fennel seeds

¼ tsp fenugreek seeds

½ tsp cardamom seeds

3 whole cloves

4 dried red chiles

1 cup chopped onions

4 garlic cloves

1 tbsp brown sugar

1 tbsp tamarind paste

1 13.5 ounce coconut milk


1 cup cooked basmati rice

Dry roast in pan on medium low heat while mixing for several minutes until fragrant (do not burn!).Grind to fine powder in spice grinder. Add 1 tsp garam masala and ¼ tsp turmeric to blend.


Saute 1 cup chopped onions and 4 cloves garlic in olive oil until softened. Add ½ cup fresh* or shredded coconut and cook for 2 minutes. Add 1 tsp salt, 1 tbsp brown sugar, 1 tbsp tamarind paste, and spice blend. Cook for an additional 2 minutes over low heat. Puree mixture in food processor or blender to create a paste. Add a small amount or water if necessary to blend properly and salt if needed.

*Fresh coconut will yield a smoother paste, shredded coconut can also be soaked in water for 30 minutes to soften.

Make the curry:

Saute 1 lb shrimp in olive oil for 1-2 minutes, add paste and 1 can coconut milk and cook until the shrimp are cooked through. Plate over basmati rice and top with fresh cilantro.

Approximately 4 servings.


CMS White Sangria by Karla Riccobuono/Hedges Family Estate

Mint-Basil Simple Syrup

2 Cups Water

1 Cup Sugar

1 Cup picked Mint leaves

1 Cup picked Basil leaves

Bring sugar and water to rolling boil, whisk to dissolve sugar, add mint and basil leaves. Boil about 5-7 minutes, stirring occasionally. Turn off heat and let steep while cooling to room temp. Once cooled, strain.

*Note: traditional simple syrup is a 1:1 ratio, this 2:1 ratio is meant to be less sweet and more about mint & basil flavor.


1 Bottle 2019 CMS White

¼ C Mint-Basil Simple Syrup

1 Orange, cut in half moons

2 Lemons, cut in wheels

2 Limes, cut in wheels


Twist of Grapefruit Topo Chico

Steep first 5 ingredients together for 24 hours

Fill wine glass with ice, pour Sangria over ice, about 2/3 full

Top with Grapefruit Topo Chico (about 3 ounces)

Garnish with fresh Mint Sprig, sliced orange moon