When it’s mango season and you need to make a quick meal on a busy day, this curry is best. It takes only 15 mts to cook and food is ready to be served. A simple and tasty dish which makes you feel full and with less calories. Another factor to note is that this curry can be prepared with zero oil.

Cook some noodles or pasta in the same pan and you can have a one pot meal which is less fuss and with minimum dishes to wash later. May be, you may want to squeeze some lime juice to it, if the mango is not that sour. If you have cooked warm rice, this curry is best with it. Even better, with bread !

The taste of this curry is in-between laksa and curry fish head. It feels the same but tastes different. 🙂

Adjust the heat according to your preference 🙂

Preparation time : 10 mts

Cooking time : 15 mts

Serves : 4

Ingredients :

  • 200g dry shrimps, which is soaked for 10 mts.
  • 1 green raw mango, sliced
  • 3 green chillies, slit in the middle to control the heat ( optional)
  • 2 stems of curry leaves
  • 1 tsp salt
  • 1 cup water
  • 1 table spoon of coconut oil ( optional )

Ingredients for grinding :

  • 1/2 cup fresh grated coconut
  • 1 tsp chilli powder ( Since we’re adding coconut the heat will mellow down naturally, but if you want you can adjust the heat according to your taste)
  • 1/4 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/8 tsp fenugreek seeds

Method :

  • In a blender add all the ingredients for grinding and grind it to fine paste. If needed add a bit of water.
  • In a pan place the washed and soaked dry shrimps, raw green mango slices, chilli, curry leaves and mix in the grinded paste along with the remaining water.
  • With the help pf a spoon mix everything well together and add salt too.
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  • Switch on the fire and cook the shrimps for 10 mts closed with a lid.
  • When the shrimps are cooked, switch off the fire and add in the oil and mix well. You can use virgin coconut oil to give an extra flavour. Oil is needed only if you’re keeping the curry in room temperature longer than 3 hours. This curry will remain fresh for up to 10 hrs in room temperature.
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  • Enjoy !

 

 

Dry shrimps with raw green mango in spicy gravy
 
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A simple ,tasty curry to go along with bread, roti, rice or noodles
Author:
Recipe type: lunch / dinner
Cuisine: Indian
Serves: 4
Ingredients
  • 200g dry shrimps, which is soaked for 10 mts.
  • 1 green raw mango, sliced
  • 3 green chillies, slit in the middle to control the heat ( optional)
  • 2 stems of curry leaves
  • 1 tsp salt
  • 1 cup water
  • 1 table spoon of coconut oil ( optional )
  • For grinding :
  • ½ cup fresh grated coconut
  • 1 tsp chilli powder ( Since we're adding coconut the heat will mellow down naturally, but if you want you can adjust the heat according to your taste)
  • ¼ tsp coriander powder
  • ¼ tsp turmeric powder
  • ⅛ tsp fenugreek seeds
Instructions
  1. In a blender add all the ingredients for grinding and grind it to fine paste. If needed add a bit of water.
  2. In a pan place the washed and soaked dry shrimps, raw green mango slices, chilli, curry leaves and mix in the grinded paste along with the remaining water.
  3. With the help pf a spoon mix everything well together and add salt too.
  5. Switch on the fire and cook the shrimps for 10 mts closed with a lid.
  6. When the shrimps are cooked, switch off the fire and add in the oil and mix well. You can use virgin coconut oil to give an extra flavour. Oil is needed only if you're keeping the curry in room temperature longer than 3 hours. This curry will remain fresh for up to 10 hrs in room temperature.
  7. Enjoy !