Shrimp and Mango Curry Kerala Jhinga Recipe

Name: Shrimp and Mango Curry Kerala Jhinga
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (500 g) medium-size shrimp, peeled, deveined; Juice of 1/2 lime; 3/4 teaspoon ground turmeric; Salt, to taste; 1/4 cup (25 g) shredded coconut, fresh or frozen; 3 teaspoons coriander seeds; 1 onion (about 5 oz/150 g), sliced; 1 teaspoon cumin seeds; l 1/2 teaspoons minced garlic; 1 1/2 teaspoons tamarind paste; 2 tablespoons oil; 3 fresh green chili peppers, slit lengthwise; 1 mango, not fully ripe (about 1/2 lb/250 g), peeled, cored and cut into small dice; 4 cups (1 liter) water; 4 tablespoons chopped fresh coriander leaves (cilantro)

Servings: persons

1 lb (500 g) medium-size shrimp, peeled, deveined
Juice of 1/2 lime
3/4 teaspoon ground turmeric
Salt, to taste
1/4 cup (25 g) shredded coconut, fresh or frozen
3 teaspoons coriander seeds
1 onion (about 5 oz/150 g), sliced
1 teaspoon cumin seeds
l 1/2 teaspoons minced garlic
1 1/2 teaspoons tamarind paste
2 tablespoons oil
3 fresh green chili peppers, slit lengthwise
1 mango, not fully ripe (about 1/2 lb/250 g), peeled, cored and cut into small dice
4 cups (1 liter) water
4 tablespoons chopped fresh coriander leaves (cilantro)

1
Marinate the shrimp in a mixture of the lime juice, a pinch of the turmeric powder, and salt.
2
Let it sit for about 30 minutes.
3
In a blender or food processor grind the coconut, coriander seeds, half the sliced onions, cumin seeds, the remaining ground turmeric, garlic, and tamarind paste to make a really fine and smooth paste.
4
Add a little water to facilitate grinding, which will take 7-10 minutes for a really smooth paste.
5
Heat the oil in a wide large skillet or wok over medium heat.
6
Add the remaining sliced onion and green chili peppers until lightly colored, about 5-7 minutes.
7
Add the mangoes and spice paste and saute over moderate heat for 6-7 minutes, adding a little water if necessary to prevent sticking.
8
When the oil begins to separate from the spices in the form of little globules on the surface of the paste, add the water.
9
Add the shrimp and cook until done, about 5 minutes.
10
Sprinkle with the chopped coriander leaves when serving.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb (500 g) medium-size shrimp, peeled, deveined, Juice of 1/2 lime, 3/4 teaspoon ground turmeric, Salt, to taste, and more.

Yes, Shrimp and Mango Curry Kerala Jhinga falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp and Mango Curry Kerala Jhinga

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