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Nepali Recipes

Sanjaal Corps Initiative

Sea Food And Fish – Himalayan Mango Shrimp (Nepali Food Recipe)

(Himalayan Style Shrimp Curried with Mango)

INGREDIENTS

  • 1 lb. medium-size shrimp, cleaned, deveined, and butterflied
  • 1 cup ripen mango, cut into 1/2-in. chunks, and pureed
  • 1/2 cup onion, finely chopped
  • 1/2 cup half and half cream
  • 1/4 teaspoon fenugreek seeds
  • 3 dried red chilies
  • 1/2 tablespoon whole mustard paste
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 tablespoon hot chili paste
  • 1 tablespoon brown sugar
  • 3 tablespoons oil
  • Salt and Pepper
  • 1 tablespoon chopped scallions for garnish

DIRECTIONS

  • In a large bowl, combine shrimp with whole mustard paste, salt and pepper.
  • In a non-stick pan, heat oil and brown shrimp.
  • Reserve in a plate.
  • Drain excess oil.
  • In a non-stick sauce pan, heat three tablespoons of oil.
  • Splitter fenugreek, followed by dried red chilies until they turn dark.
  • Add chopped onions and sauté on medium-low heat till light brown.
  • Add all the spices, including garlic, ginger, chili paste, curry powder and salt.
  • Stir for a half minute or so to release the aroma.
  • To the spice-mixture, add pureed mango, one tablespoon of brown sugar, and cream and allow simmering for 10-15 minutes over low heat.
  • Once the sauce has reduced by half or its desired consistency has been achieved, add browned shrimp and stir thoroughly.
  • Cook it on low heat for about 2-3 minutes, or until the shrimp is tender.
  • Do not allow overcooking of shrimp.
  • Adjust seasoning with salt and pepper.
  • Garnish with chopped scallions and slivers of mango.
  • Serve with rice and roti (flat bread).

Source: http://nepalicooking.tripod.com./soup.htm
Author: Tulsi Regmi

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