East Indian Shrimp with Ripe Mango

Bottle Masala Jhinga

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

East Indians wait with bated breath, not for the monsoon floods, but for the onslaught of mangoes, so they can toss them with their new stash of summer-pounded bottle masala and plump, succulent tiger shrimp, freshly netted in the Arabian Sea.


  • 2 tablespoons canola oil
  • 1 small red onion, cut in half lengthwise and thinly sliced
  • 8 to 10 medium-size to


  1. Heat the oil in a large skillet over medium heat. Add the onion, curry leaves, and garlic, and cook slowly, stirring occasionally, until the onion is soft and honey-brown with a deep purple hue, 10 to 15 minutes.
  2. Raise the heat to medium-high, and add the shrimp and bottle masala. Cook, stirring, to coat the shellfish with the spice blend, 1 to 2 minutes.</