Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Shrimp with Mango, Coconut and Mustard Seeds
Savory, sweet, subtly spicy and with a tropical fruitiness, this dish is a dryish curry, with a flavorful, well-balanced sauce that cloaks the plump, tender shrimp. A ripe fresh mango yields the brightest, freshest flavor, but if convenience is a priority, use frozen mango chunks. Serve basmati rice alongside. And if you happen to have some cilantro, add some just before serving as a garnish.
pounds extra-large (21/25 per pound) shrimp, peeled and deveined
teaspoon ground turmeric
01In a medium bowl, toss the shrimp, turmeric and ½ teaspoon salt; set aside. In a 12-inch skillet over medium, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until beginning to brown, 5 to 6 minutes. Add the mustard seeds, ginger, garlic and half of the chili; cook, stirring, until fragrant, about 1 minute.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT