Sweet and Spicy Mango Chutney Shrimp Curry
Quick answer
An Indian-style curry combining the sweetness of mango chutney with spicy spices.
What makes this special
- Mango Chutney Shrimp Curry balances fruity acidity with spicy notes in a rich coconut base.
- Mango chutney's fruit acid cuts the richness of coconut milk
- Quick 5-7 minute simmer keeps shrimp firm rather than rubbery
Key ingredients
Core cooking flow
- 1 Finely dice 1 onion and roughly chop 10g cilantro, setting the cilantro aside for garnish.
- 2 Heat oil in a pan and saute the diced onion over medium-high heat for 7 to 8 minutes until golden.
- 3 Add 2 tbsp curry powder and fry in the oil for 1 minute.
An Indian-style curry combining the sweetness of mango chutney with spicy spices.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Finely dice 1 onion and roughly chop 10g cilantro, setting the cilantro aside for garnish.
- 2Control
Heat oil in a pan and saute the diced onion over medium-high heat for 7 to 8 minutes until golden.
Add 1 tbsp minced garlic and cook 1 more minute until fragrant.
- 3Heat
Add 2 tbsp curry powder and fry in the oil for 1 minute.
The spices bloom in the oil and release a deep golden aromatic oil.
- 4Heat
Add 300g cocktail shrimp and stir-fry for 2 minutes until the outside turns pink.
They do not need to be fully cooked at this stage.
- 5Control
Pour in 3 tbsp mango chutney and 200ml coconut milk.
Simmer over medium heat for 5 to 7 minutes until the sauce thickens and the shrimp are fully flavored.
- 6Finish
Add 1 tsp lime juice to balance with acidity and top with the reserved cilantro.
Serve with rice or naan.
After the steps
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Tips
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