Goan Shrimp Curry with Mango Recipe
 This sweet, spicy, hot and sour curry comes
from the shores of Western India. It is simple to make, and the addition
of mango and tamarind produces a very full and rich flavor. If you have
time, make the sauce the day before to give the flavors time to develop.
Peel the shrimps before cooking if you like, but be careful not to
overcook.
Ingredients: (Serves 4)
5 ml/1 teaspoon hot chili powder
15 ml/1 tablespoon paprika
2.5 ml/½ teaspoon ground turmeric
4 garlic cloves, crushed
10 ml/2 teaspoons finely grated ginver
30 ml/2 tablespoons ground cilantro
(coriander)
10 ml/2 teaspoons ground cumin
15 ml/1 tablespoon jaggery or palm sugar
1 green mango
400 g/14 oz can coconut milk
10 ml/2 teaspoons salt
15 ml/1 tablespoon tamarind paste
1 kg/2¼ lb large shrimps (prawns)
Chopped cilantro (coriander) to garnish
Steamed white rice, chopped tomato, cucumber
and onion salad, to serve
Method:
Wash, stone and slice the mango and set
aside. In a large bowl, combine the chili powder, paprika, turmeric,
garlic, ginger, ground cilantro, ground cumin and jaggery or palm sugar.
Add 400 ml/14 fl oz cold water to the bowl and stir to combine.
Pour the spice mixture into a wok and place
over a high heat and bring the mixture to the boil. Cover the wok with a
lid, reduce the heat to low and simmer gently for 8-10 minutes.
Add the mango, coconut milk, salt and
tamarind paste to the wok and stir to combine. Bring to a simmer and then
add the shrimps. Cover the wok and cook gently for 10-12 minutes, or until
the shrimps have turned pink and are cooked.
Serve the curry garnished with chopped
cilantro, accompanied by steamed white rice and a tomato, cucumber and
onion salad.
Happy Cooking,
Carol |
