Sungta Ani Torache Hooman

Name: Sungta Ani Torache Hooman (Shrimp and green-mango curry)
Yield: Serves 4
Cuisine: Indian
Ingredients: ¼ teaspoon ground turmeric; 11 ounces (330 grams) shrimp, peeled and deveined; 1 teaspoon fresh ginger paste; 1 teaspoon fresh garlic paste; 1 teaspoon table salt; 1 medium green mango; 1 cup (120 grams) grated fresh coconut (or frozen unsweetened coconut); 1 tablespoon coriander seeds; 5 dried red chiles, stemmed and broken; 15 whole black peppercorns; 2 green chiles, stemmed and slit; ¼ cup (50 ml) vegetable oil; 1 cup (200 ml) coconut milk; 1 large red onion, chopped

Shrimp and green-mango curry

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This simple green-mango and shrimp preparation comes from the state of Goa. Serve it with steamed rice.

Ingredients

11 ounces (330 grams) shrimp, peeled and deveined
¼ teaspoon ground turmeric

Asia
India
Goa
Fish course
Pescatarian
Gluten-free
Spicy

Method

Put the shrimp in a large bowl. Add the turmeric, ginger paste, garlic paste, and ½ teaspoon of the salt, and stir well. Set aside to marinate for 15 minutes.
Peel the mango and cut it in half. Discard the pit, then cut the mango into 8 equal pieces.
Put the c