Garlic Shrimp with Unripe Mango

Jhinga Maangai Kari

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

In this recipe the curry’s base (the chile-spiked onion-garlic paste) is cooked initially to evaporate its liquid and then roasted in the oil to create a nutty-hot flavor. The tart mango cuts down the chiles’ pungency and makes the curry downright tasty. Serve this with Fragrant Basmati Rice with Curry Leaves for a winning combination.