I had some shrimp and mango in the refrigerator and I was not sure what to do with them. I had used half of the mangoes earlier to cook a fish curry. Then I remembered that I had some tamarind pulp too, which I had bought to make “Inji Curry”, which has not happened yet. So I decided to use all three to stir up a dish. Tamarind-Mango shrimp curry – spicy, tangy, sweet and sour. Goes well with rice. My wife had it for dinner and she liked it a lot.
Ingredients (for 4 servings)
1. 1/2 cup of shrimp – peeled and deveined
2. 1/4 cup of cut raw mangoes
3. Two tablespoons of tamarind pulp soaked in water.
4. 1/4 cup finely chopped red onions
5. 1 tablespoon chopped ginger
6. 1 tablespoon chopped chillis
7. one sprig curry leaves
8. 1 teaspoon paprika
9. 1/2 teaspoon turmeric powder.
10. 1/2 teaspoon black mustard seeds
11. 1/3 teaspoon cumin seeds
12. 3 tablespoons oil
13. 1/2 teaspoon brown sugar
14. Salt to taste
Marinate the shrimp and mango with paprika, turmeric powder, salt and set aside for about 15 minutes. Soak the tamarind pulp in water for about 10 minutes and then use a sieve to drain the pulp.
Heat oil in a saute pan and fry the shrimp and mangoes 4-5 minutes, till the shrimp turn light orange and the mangoes become softer. The mango slices should not break apart and turn into pulp.
Remove the shrimp and mangoes from the pan. Add one tablespoon of oil, and splutter the mustard seeds and cumin seeds. Add curry leaves, ginger and chillies and fry for about 1 minute. Add brown sugar and caramelize for less than a minute. Add onions and fry till golden brown. Add the tamarind sauce and cook for about 2 minutes. Transfer the sauce mixture to a blender and process till smooth. Transfer the sauce back to the pan and simmer it till it thickens.
Add the shrimp and mangoes to the sauce and simmer it for another 2 minutes.
Serve over rice.