Shrimp and Mango Curry Kerala Jhinga
This is a wonderful seafood stew with coconut to which I sometimes add firm white fish, mussels, or clams. Serve over rice with a green salad.
Preparation Time15 min
Preparation Time - Text15 minutes
Cooking Time15 min
Cooking Time - Text15
Total Timeunder 1 hour
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free
Taste and Texturesavory, spiced
- 1 lb (500 g) medium-size shrimp, peeled, deveined
- Juice of ½ lime
- ¾ teaspoon ground turmeric
- Salt, to taste
- ¼ cup (25 g) shredded coconut, fresh or frozen
- 3 teaspoons coriander seeds
- 1 onion (about 5 oz/150 g), sliced
- 1 teaspoon cumin seeds
- l½ teaspoons minced garlic
- 1½ teaspoons tamarind paste
- 2 tablespoons oil
- 3 fresh green chili peppers, slit lengthwise
- 1 mango, not fully ripe (about ½ lb/250 g), peeled, cored and cut into small dice
- 4 cups (1 liter) water
- 4 tablespoons chopped fresh coriander leaves (cilantro)
Marinate the shrimp in a mixture of the lime juice, a pinch of the turmeric powder, and salt. Let it sit for about 30 minutes.
In a blender or food processor grind the coconut, coriander seeds, half the sliced onions, cumin seeds, the remaining ground turmeric, garlic, and tamarind paste to make a really fine and smooth paste. Add a little water to facilitate grinding, which will take 7-10 minutes for a really smooth paste.
Heat the oil in a wide large skillet or wok over medium heat. Add the remaining sliced onion and green chili peppers until lightly colored, about 5-7 minutes.
Add the mangoes and spice paste and sauté over moderate heat for 6-7 minutes, adding a little water if necessary to prevent sticking. When the oil begins to separate from the spices in the form of little globules on the surface of the paste, add the water. Add the shrimp and cook until done, about 5 minutes. Sprinkle with the chopped coriander leaves when serving.
2015 Hari Nayak