Shrimp and Mango Curry
By Narayan • 21:52 on Monday, March 11, 2002 • Comment
This dish came from Jill Norman’s Complete Book of Spices, which is unfortunately out of print—if you see a copy in a used bookstore, pick it up without hesitation. This dish really hinges on the freshness of the ingredients. I’ve transcribed the recipe below exactly as it’s found in the book, but I usually double the turmeric, add a small chopped tomato, and dust with garam masala about 2 minutes after the shrimp are added.
- 1 lb large shrimp
- 4 onions
- 3 cloves garlic, crushed
- 1 inch fresh ginger, crushed
- 3 tbsp oil
- 6 green chilies, seeded and sliced
- 2 tbsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp ground anise
- 1 tsp ground fenugreek
- 1/2 tsp mango powder
- 1/2 tsp mustard seeds
- 1 cup creamed coconut dissolved in 450 ml hot water
- 2 ripe mangoes, peeled and sliced
- rub the shrimp with salt and set aside
- slice two of the onions finely and chop the other two. blend the crushed garlic and ginger to a paste with the chopped onion
- heat the oil in a pan and fry the paste for 2-3 minutes, then add the sliced onion and the chilies and fry for a few minutes more. stir in all the spices, then the coconut milk. simmer for 8-10 minutes, uncovered, stirring to make sure it does not sick.
- put in the shrimp and mango and simmer, covered for 6-7 minutes until the shrimp are cooked through.