Shrimp Mango Curry - Cooking from Coconut Lagoon's Cookbook
|Shrimp Mango Curry - from Coconut Lagoon's cookbook with basmati rice and pappadams in my wheel thrown bowls.|
Since I had eaten the Shrimp Mango Curry several times at Coconut Lagoon's restaurant, I decided that this would be the recipe I started with first. Most of the spices I found at Bulk Barn, which worked for me as I didn't want a huge bag of red chili powder, fenugreek seeds or coriander. With the exception of the curry leaves and black mustard seeds, I picked up all my spices from Bulk Barn. For the curry leaves, I made my way to Thana which is a store specializing in South Asian & Caribbean groceries on Bank St. As for the black mustard seeds, since I wasn't quite ready to commit to a huge bag of that, I picked up about 2 teaspoons worth from the Herb & Spice Store across the street from Thana.
Last but not least, the mango! I have never had green mango before and who would have thought but Farm Boy actually carried them.
The instructions for this Shrimp Mango Curry (page 13) are very straightforward. Once you have your shrimp (about 1 lb), green mango, and all the spices than you are set! Since I had purchased deveined shrimp, all I needed to do was defrost and shell them. Then I marinated them in 1.5 tsp of fresh lime juice and set it in the fridge. After that, I set out to collect the rest of the ingredients I was missing (curry leaves & black mustard seeds).
|Shrimp to be marinated in lime juice.|
Chef Joe's recipe relies on using two pans (one for the spices and then later on a deeper skillet for cooking the rest of the curry. In the first pan, he uses a method called tempering for the spices, which is a traditional method to extract optimal flavours from the spices. This involves the pan being at high heat initially and then turning down the heat right before cooking the seeds. First mustard seeds and fenugreek seeds are tempered. Then onions, garlic, ginger and curry leaves are added in.
Finally, the rest of the spices - tumeric, coriander, and chili powder.
Next, the shrimp and mango slices are added in and sautéed for a few minutes before the coconut milk is added.
Once the shrimp turns pink, the shrimp mango curry is done! It really does come together quite quickly! Definitely have pan splash guard ready as things will get hot!
We had our shrimp mango curry with basmati rice (following Chef Joe's recipe - page 156) and some pappadams! Pappadams are essentially lentil crackers and these ones are made super quick! I just take them out of their package (which I also got from Thana), line the microwave with a paper towel and nuke several of them for 40 seconds.
This shrimp mango curry is so tasty! It was surprising how sweet the green mango was, but that added to the flavour of the curry. We did end up adding more coconut milk to our dish as we wanted a slightly saucier curry.
Go check out this cookbook and try this Shrimp Mango Curry for yourself. Or for an easy place to start, the chai is a good one or even the lentils. I am also looking forward to cooking up the Cauliflower Masala and the Eggplant Masala, mainly because I saw yesterday that all of those ingredients were also on sale at Farm Boy. Oh and certainly their Butter Chicken recipe.