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.