Shrimp and tart mango in coconut sauce

Succulent shrimp and slices of tart mangoes cooked together and flavoured with a smooth coconut sauce is a favourite in our family and I try to make it a few times before green mangoes take a bow in summer.

Serves 4 to 6
Preparation and cooking time: 30 to 45 minutes

Ingredients

1. Shrimp (shelled, gutted and washed) - 250 gms
2. Tart green mangoes - 2 or 3 (should give about 1 cup of long slices)
3. Turmeric powder - 1/2 tsp
4. Chilli powder - 1/4 tsp
5. Onion (sliced long) - 1/2 cup
6. Salt - to taste
7. Coconut grated - 1 cup
8. Cumin - 1/4 tsp
9. Garlic flakes - 1 or 2 (depending on size)
10. Green chillies (depending on heat) - 3 to 5
11. Fish tamarind or "kudumpulli" - 1 or 2 pieces (optional)
12. Onions diced - 1 tblsp
13. Oil (preferably coconut)- 2 tblsp
14. Curry leaves - 2 sprigs
15. Green and red fresh chillies slit - 2 or 3
16. Fenugreek (roasted and powdered) -1/4 tsp

Method

1. Peel, stone and slice the mangoes in strips.
2. Check the mangoes for tartness. If not very tart, then prepare the fish tamarind by washing it under running water and tearing into smaller strips.
3. Combine items 1 to 6, and if needed the fish tamarind, in a vessel. Add enough water to come to a finger above the ingredients and cook till the mango slices can be cut through with a spoon.
4. Grind items 7 to 10 with 3 or 4 curry leaves into a smooth paste.
5. Add the paste to the cooked shrimp and mango mix and add a little water, if needed.*
6. Boil the shrimp, mango and coconut mix well, till it foams for a couple of minutes. Adjust salt. Take off heat.
7. Heat the oil in a pan and saute the diced onions till brown. Add the red/green chillies and the remaining curry leaves. Fry for a few seconds more and pour the tempering over the shrimp curry. Add the fenugreek powder. Mix everything well.
8. Serve hot with rice.

Tips

*Water needs to be added to get a fairly thick but runny gravy. However, it is likely that there is enough stock in the shrimp mix and you donot have to add any more water.

Use a "meen chatty" or a clay pot in this recipe if possible.