Especially since I started this blog, AJ has been having a great time. My usual, once a week non-veg cooking has gone up just a lil bit and that too not just the plan simple chicken curry with the Eastern Chicken Masala ! LOL, the first time I made that I thought it was a beeg achievement for me and that i now know everything. I think it was just the pride of the moment. Ever since, my repertoire of non-veg cooking ingredients have gone up from just chicken to tilapia, cod, lamb, beef and now shrimp as well.
Last weekend we got a bag of shrimp from Costco and eventhough my plan for lunch was just a humble potato fry, i wanted to make something with shrimp. When i thought about where to look for good recipes, the first blog to pop in my mind was Mishmash! I saw this prawn with raw mango and drumstick in a coconut sauce recipe and i suddenly remembered the raw mangoes I had bought from the Indian store to make raw mango and jackfruit seeds curry, only, i never could get any jackfruit seeds and the mangoes were still sitting in my veggie crisper. I roughly followed Shn’s recipes but made my own changes to it. But basically her recipe was the background for this curry. I did have some drumsticks, so I just made a raw mango and drumstick curry for myself and skipped the drumsticks in the shrimp curry.
Shrimp and Raw Mango in a Coconut Gravy
|4 handfuls of shrimp, i used the deveined-tailoff-cooked -frozen shrimp
1 medium sized raw mango, use sour ones, skinned and cut into thin long pieces
3-4 thai green chillies, slit half lengthwise
1/4 tsp turmeric powder
1/4 tsp red chilli powder
salt to taste
Grind the coconut, green chillies, cumin seeds, pearl onions, garlic, ginger and turmeric powder with a little water to form a thick paste. Meanwhile in a sauce pan, boil the raw mangoes with the shrimp, green chillies, turmeric powder and red chilli powder till cooked well. To this add the ground coconut mixture and let it cook for a little longer. In another small pan, heat the coconut oil and add the mustard seeds, curry leaves and dried red chillies and let the mustard seeds splutter. Add this to the curry and mix well. Garnish with some cilantro leaves if you want and serve hot with some rice.
For the vegetarians: Substitute the shrimp with some drumsticks and you are ready to go! If you are making the two dishes simultaneously like how i did, do the grinding part for both the curries together and just split it and add to both the saucepans.
The Meat-a-holic’s Verdict : the meat-a-holic is currently in deep sleep, probably dreaming about my tiramisu. Will post this part tomorrow morning as soon as i get it from him. I am still not sleepy, so wrote this post and once written, i just had to publish it!! Update: I’m not a big fan of fruit-like flavors (the mango) in my meat dishes, but it totally worked this time. Shrimp and coconut obviously are meant to be Love it with rice, perfect for an afternoon where the south Indian craving hits. 7/10