Recipe: Garlic Shrimp with Unripe Mango Curry

A surprisingly easy Indian curry fits the bill for a different kind of Sunday supper. It's great for entertaining and needs only rice, Indian-style bread and a green salad to complete the meal.

Cooking teacher and author Raghavan Iyer defines curry as "any dish that consists of meat, fish, poultry, legumes, vegetables or fruits, simmered in or covered with a sauce, gravy or other liquid that is redolent of spices and/or herbs."

Curry powder is a commercial mix that was created to replicate the spice blends Indian cooks make from scratch. The composition of these blends varies widely, but usually includes peppercorns, cumin, turmeric, mustard seeds, ginger, coriander seeds, cinnamon, cloves, fenugreek, fennel seeds, cardamom and chili peppers.

Of course, curry powder comes in handy when you are in a time crunch, but, time permitting, your own blend will be fresher and more potent. The best way to grind spices is in a coffee grinder (reserved for this purpose — not used for coffee). To intensify the flavor of any spice, lightly toast it in a dry skillet over low heat before using.

Most curry recipes follow the same general order, beginning with the preparation of the seasoning paste. Then oil is heated in a skillet and the paste is cooked until it becomes aromatic. Liquid is added, followed by the main ingredient.

Garlic Shrimp with Unripe Mango Curry

Makes 4 servings

1 small red onion, coarsely chopped

4 large garlic cloves

2 dried red Thai or cayenne chilies, stems removed

1 teaspoon kosher salt

1/2 teaspoon fenugreek seeds, ground (optional)

1/2 teaspoon black or yellow mustard seeds, ground

1/4 teaspoon ground turmeric

2 tablespoons canola oil

1 large, rock-firm, unripe mango, peeled, seeded and finely chopped

1 pound large shrimp (16 to 20 per pound), peeled and deveined but tails left on

2 tablespoons finely chopped fresh cilantro leaves and tender stems

1. In a food processor, pulse the onion, garlic and chilies until minced. Add 1/2 cup water and pulse once or twice to turn the mixture into a chunky paste. Pulse in the salt, fenugreek, mustard and turmeric.

2. In a large skillet over medium-high, heat the oil. Add the onion paste and cook, stirring, for 5 to 7 minutes or until excess liquid evaporates and a bit of spiced oil starts to form on the surface.

3. Add the mango and stir to coat it with the paste. Add 1 cup water and scrape the bottom of the skillet to deglaze it.

4. Add the shrimp and stir once or twice. Cook, uncovered, stirring occasionally, for 3 to 5 minutes or until shrimp are pink. Use a slotted spoon to transfer them to serving dish; cover.

5. Simmer the sauce, uncovered, until it has thickened, 3 to 5 minutes. Stir in cilantro and spoon over shrimp.

Adapted from "660 Curries" by Raghavan Iyer (

Per serving: 243 calories (34 percent from fat), 9.3 g fat (0.9 g saturated, 4.5 g monounsaturated), 172.4 mg cholesterol, 24.8 g protein, 15.7 g carbohydrates, 2.5 g fiber, 765.4 mg sodium.

(Carole Kotkin is manager of the Ocean Reef Club cooking school and co-author of" Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere.")

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(c) 2009, The Miami Herald.