Spicy Shrimps in Tamarind Sauce with Mango

KITCHEN	TIME	RECIPE FOR
PAN-ASIAN	45 MINUTES	4 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 oil	1 tablespoon
Butter	15-20 g
Onion	1 pc.
Tamarind paste	1 tablespoon
Fresh ginger, finely chopped	A piece about 3 cm long (15-20g)
Garlic, finely chopped	2 cloves
Lime juice	1 tablespoon
Punched tomatoes	300 ml
Garam Masala	2 tablespoons
Sea salt	2 teaspoons
Cayenne pepper	Add to taste
Coconut milk	400 ml
Peeled tiger prawns	800 g
Ripe mango, finely chopped	1 pc.
To serve:
Fresh coriander	A few leaves
Mango	A few pieces
Sesame	5 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.