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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.