Shrimp and green Mango curry

11 ounces (330g) shrimp, peeled and deveined

¼ tsp ground turmeric

1 tsp fresh ginger paste

1 tsp fresh garlic paste

1 teaspoon table salt

1 medium green mango

1 cup (120 g) grated fresh coconut (or frozen unsweetened)

1 tbsp coriander seeds

5 dried red chiles, steamed and broken

15 whole black peppercorns

¼ cup vegetable oil

2 green chiles, steamed and slit

1 large red onion, chipped 1 cup coconut milk

1 cup coconut milk


Pu 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 coconut, coriander, red chiles, and peppercorns in a food processor with 1 cup (200ml) water, and process sot a smooth pasted.  Place a non-stick saucepan over medium heat and add the oil. When small bubbles appear a the bottom of the pan, add the green chiles and sauté for 1 minute.  Add the onion and sauté for 3 to 4 minutes or until lightly browned.

Add the shrimp and sauté for 1 minute.  Add the coconut paste, mango, remaining ½ teaspoon salt, and ½ cup (100mL ) water, and cook for 2 minutes or until the shrimp are cooked through.  Stir in the coconut milk and simmer for 2 minutes.

Serve hot