400 g (14 oz) Shrimps
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1 tsp (3 g) Mustard seeds (rai)
4 Curry leaves (kadhi patta)
100 g (3 1/2 oz) Onions, chopped
2 Green chillies, slit
1 tbsp (24 g) Ginger (adrak), chopped
1 tbsp (12 g) Garlic (lasan), chopped
1 tbsp (4 1/2 g) Coriander (dhaniya) powder
2 tsp (4 g) Red chilli powder
200 g (7 oz) Mangoes, raw, sliced
1 cup (200 ml) 7 fl oz Coconut (nariyal) milk
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1 tsp (3 g) Mustard seeds (rai)
4 Curry leaves (kadhi patta)
100 g (3 1/2 oz) Onions, chopped
2 Green chillies, slit
1 tbsp (24 g) Ginger (adrak), chopped
1 tbsp (12 g) Garlic (lasan), chopped
1 tbsp (4 1/2 g) Coriander (dhaniya) powder
2 tsp (4 g) Red chilli powder
200 g (7 oz) Mangoes, raw, sliced
1 cup (200 ml) 7 fl oz Coconut (nariyal) milk
method
1. Marinate the shrimps in turmeric powder and salt; keep aside.
2. Heat the oil in a wok (kadhai); saute shrimps for a while. Remove and keep aside.
3. Add mustard seeds in the same oil and let them crackle.
4. Add curry leaves, onions, green chillies, ginger, and garlic. Cook till the onions are lightly browned. Add coriander powder and red chilli powder; stir.
5. Mix the shrimps and mangoes into the curry. Add the coconut milk and cook for 15 - 20 minutes till the curry thickens. Remove from heat.
6. Serve hot.
2. Heat the oil in a wok (kadhai); saute shrimps for a while. Remove and keep aside.
3. Add mustard seeds in the same oil and let them crackle.
4. Add curry leaves, onions, green chillies, ginger, and garlic. Cook till the onions are lightly browned. Add coriander powder and red chilli powder; stir.
5. Mix the shrimps and mangoes into the curry. Add the coconut milk and cook for 15 - 20 minutes till the curry thickens. Remove from heat.
6. Serve hot.
serving amount
serves: 4
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