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Seafood

Spicy Shrimps in Tamarind Sauce with Mango

Spicy Shrimps in Tamarind Sauce with Mango
KITCHENTIMERECIPE FOR
PAN-ASIAN45 MINUTES4 PERSONS

I love this shrimp curry recipe with coconut milk and mango. Unique amazing taste. I like to cook it spicy with the addition of cayenne pepper, but to make the dish less spicy, just reduce the amount of pepper or remove it altogether. If you want a thicker sauce, reduce the amount of coconut milk in the recipe.

Tamarind paste is used here – it can be purchased ready-made in the store, usually in the Asian goods department, as it is often used for making sushi and rolls, as well as for many Asian sauces, marinades and soups. It is a pasta with a bright fruity aroma and a sour-pungent taste.

The Mango Coconut Red Curry Shrimp is best served with steamed white rice. Eating this sauce with rice is truly a great pleasure.

INGREDIENTS:
Vegetable oil1 tablespoon
Butter15-20 g
Onion1 pc.
Tamarind paste1 tablespoon
Fresh ginger, finely choppedA piece about 3 cm long (15-20g)
Garlic, finely chopped2 cloves
Lime juice1 tablespoon
Punched tomatoes300 ml
Garam Masala2 tablespoons
Sea salt2 teaspoons
Cayenne pepperAdd to taste
Coconut milk400 ml
Peeled tiger prawns800 g
Ripe mango, finely chopped1 pc.
To serve:
Fresh corianderA few leaves
MangoA few pieces
Sesame5 g

Instruction:

  1. Put a deep frying pan over medium heat, add a little vegetable oil. Add garam masala and stir in butter for 30 seconds. Add thinly chopped onions, add butter to the onions and cook over low heat for about 10 minutes until softened (not browned).
  2. Add finely chopped ginger and garlic to the onion. Cook, stirring for another 5 minutes.
  3. Now pour in the punched tomatoes, tamarind paste, masala, cayenne pepper and bring to a moderate boil, stirring constantly. Add salt.
  4. Now pour in the coconut milk and bring to a boil again. The sauce will begin to thicken. Now lower the heat and add the peeled raw shrimp and finely chopped sweet mango. Cook for another 5 minutes until the shrimp is completely cooked. Pour in the lime juice at the very end.

P.S. Serve with white rice, garnish with sesame seeds and fresh coriander.

Result:

Shrimps in thick coconut sauce with tamarind and spices. It’s not for nothing that tamarind is called the treasure of the East. The dishes with a spicy-sour tamarind flavor are incredibly tasty.

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Tags

  • 30 to 60 minutes
  • Cook
  • Dinner
  • Dish
  • Food
  • Ginger
  • Kitchen
  • Lime
  • Mango
  • Masala
  • Meal
  • Pan-Asian Kitchen
  • Recipes
  • Shrimp
  • Tamarind
  • Tomatoes

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8 comments

  • Dulcy Singh
    2020-08-18

    😋😋 wow

    Reply
  • bitches_that_bake
    2020-08-19

    Oh my goodness this looks incredible 😍

    Reply
  • Sree
    2020-08-20

    That was a mouth watering recipe!!. We have a similar version down south of India in Kerala – just that we replace any oil or butter with pure coconut oil.:)

    Reply
  • Arushi Sharma
    2020-08-21

    That’s so yummy.!! But plz recommend any vegetarian item instead of shrimps because I m vegan.. I also want to tryy

    Reply
  • Information Ninja
    2020-08-21

    Thank you for the future dinner idea! Carpe diem!

    Reply
  • Azilde Elizabeth
    2020-08-31

    looks amazing!

    Reply
  • Paisley Power
    2020-09-07

    the photos are excellent. I’m not much of a cook but I can follow a detailed recipe.

    Reply
  • Grace
    2020-09-10

    “The food looks great!” We all say. It sounds amazing and will share this recipe with others LOVE IT!!!

    Reply

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