Well it is the dead of winter here in Manitoba, the longitudinal center of Canada, and the weather is always so unpredictable. The one thing we can be sure about, is that the mangoes brought into our supermarkets, have traveled great lengths to arrive in our seasonal glacial climate.
If one day, you are inside, hiding from the cold and you just happen to have a few ripe mangoes lying around on your counter, this would be the perfect recipe to make.
Shrimp Mango Curry is the name and bold and fresh flavor is the game!
(Dish inspired from the recipe found at FOODIZM) http://foodizm.blogspot.com/2009/03/mango-curry.html
There are two ways of going around this recipe; you can either use the VH mango curry sauce, or make a fresh mango curry sauce from scratch. Trust me, the flavors found in your own mango curry sauce (which has simmered away for a couple hours) will drive you insane with its aromas and rich taste.
To start, assemble all your first few ingredients. You'll want to make the mango curry sauce first. To make this you need:
- 2 Mangos
- 1 Onion
- 1 Tbsp Curry
- 1 Pinch Cumin (I used about a tsp of cumin seeds that I sizzled in peanut oil at first)
- 1 Pinch Coriander
- 1 Big Pinch Pepper
- 1 Big Pinch Chili Powder
- Chop the mango and the onion in small cubes
- Heat a tablespoon of peanut, canola or vegetable oil, in a sauce pan and sprinkle all the spices in the oil to bring their flavors alive. When the spices have sizzled in the pan and the aromas released, drop the chopped mango and the onion in the spices.
- Bring to a simmer and cover with lid. Cook for 10 minutes until the onion and mangos have softened up.
Step 4: Spoon mixture into a blender of processor to transform into a puree.
BE CAREFUL that your blender or processor is made out of glass so that it you don't end up with a yellow kitchen appliance when finished.
This recipe yields just over 2 cups of Mango Curry Sauce.
Now to the main dish! You will need:
- 3-4 potatoes, peeled and diced
- 2 carrots, peeled, halved then sliced
- 1 onion
- 1 (341 ml) bottle of VH Mango Curry Sauce, or the same amount of the sauce recipe found above.
- 1 (398 ml) can of coconut milk
- 16 shrimps
- fresh cilantro
- Once you have your vegetables prepped, heat up a splash of oil in a big enough pot. To add a little bit more flavor, I put some curry in the hot oil before adding the carrots, potatoes and the onion. Fry the vegetables on medium-high heat until the onion are translucent.
- At this time, add about 6 Tbsp of Mango Curry Sauce and HALF of the coconut milk. Let simmer on low heat until the vegetables are cooked to your liking.
- When the vegetables are nice and cooked, add in the prepared shrimps. When adding the shrimp, add the rest of the coconut milk and another 6 Tbsp of the curry sauce.
Place lid back on the pot to let simmer another 5 minutes to make sure that the shrimp are cooked.
Serve on jasmine rice and make sure to add some fresh cilantro on top to serve. I am a HUGE fan of cilantro, to I added a little more to get the actual flavor of the herb as a part of the dish.
Get your hand on some naan and you'll have a perfect meal! You can't get anymore comfort food then this! Potatoes, rice, rich curry flavor and the freshness of the mango and cilantro to brighten it up, you'll absolutely LOVE it!
Eat well, sleep well and till tomorrow!