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Sour, sweet, and made with a few mild spices, this Green Mango Shrimp Curry is a favorite in our Kerala kitchen. Growing up, I was my mom’s little helper to peel the shells off the shrimps. If I did a good enough job, she’d save me the flesh-covered seed of the sour green mango. Don’t worry, even if I didn’t, I’d still get that mango seed! The kid-me thinks THAT was the best part of making this recipe, but wait until you taste that seasoned coconut milk sauce. It’s so good that my tasting spoon often becomes my serving spoon.
On to the ingredients, OF COURSE we are making use of all the fragrant spices in our Diaspora Co. x Tiipoi Brass Dabba like Pragati Turmeric, Kandhamal Black Mustard, Guntur Sannam Chilli Powder, and Nandini Coriander. Not a shrimp fan? You can substitute the shrimp in this recipe for just about any fish, scallops, or seared tofu would even be delish! Finally, for the raw green mango, I picked up the Kent variety at my local grocery, but any raw, sour green mango will do. Not sure how to peel a mango? You can check out my tutorial here!
Now, let’s get cooking!