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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!

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Ingredients

For the curry

1 pound raw jumbo shrimp, peeled and tail on
1 green mango, peeled, thinly sliced lengthwise
1 medium red onion, thinly sliced
1 Thai green chilli, halved longways
One 2-inch piece ginger, finely minced
8 cloves garlic, finely minced
2 tablespoons ground Nandini Coriander
2 teaspoons salt, plus more to taste
2 teaspoons Pragati Turmeric
1 1/2 teaspoons powdered Guntur Sannam Chillies
2 sprigs curry leaves
1 1/2 cups coconut milk

For the seasoning

2 tablespoons coconut oil
1/2 teaspoon Bindu Black Mustard seeds
1/4 teaspoon Sugandhi Fenugreek seeds
2 whole Guntur Sannam Chillies, broken in half
2 sprigs curry leaves
3 medium shallots, thinly sliced

Methods

In a shallow, clay or heavy bottomed pot, add the shrimp, green mango, red onion, Thai green chili, ginger, garlic, spices and curry leaves. Mix well to coat everything, cover and allow it to marinate for 30 minutes.
Add 1 cup of water to the marinated shrimp and gently mix everything using a silicone spatula, cover and place over medium heat. Cook, covered, stirring occasionally, until the shrimp have turned pink and lightly curled, about 15 minutes.
Increase the heat to medium high and cook for 5 minutes, uncovered, to allow some of the excess liquid to evaporate.
Add the coconut milk, along with 1/2 cup water and mix well. Bring to a boil over medium high heat and cook until the sauce is thick and coats the back of a spoon, about 5 minutes. Remove from the heat.
For the seasoning, heat a small skillet over medium high heat. Add the coconut oil and continue to heat for another 30 seconds. Add the mustard and fenugreek seeds, stirring frequently. Once the mustard seeds start to pop, add the broken red chilli, curry leaves and shallots, and sauté until the shallots are soft and lightly golden, about 3–5 minutes.
Pour this hot, seasoned oil over the green mango shrimp curry. Mix and taste for salt (I like adding another teaspoon or two here). Enjoy with a bowl of fluffy rice or your favorite bread!

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