Shrimp Curry with Mango

I can’t believe it’s nearing the end of August, the summertime, light, warm evenings that make food blogging fun and simple! I also can’t believe with September approaching that I would have been doing this for THREE years. To some, that might not seem like a long time, but in my perspective, I started cooking with a one year old on my hip and a two year old wrapped around one of my legs, and now they’re both in school!! {Tear} :-( Life has gotten a little simpler and quieter, which is kind of sad in many ways, but it does give me a little more time to dedicate to creating more delicious recipes! The further along I go in this “process” the more I learn about myself, my tastes, my families tastes and my cooking style– and I have so much more to learn i’m excited to keep on going! One thing I have discovered is how much I LOVE making and eating Indian food!! Some of my absolute BEST, most favorite recipes are in my Indian cooking section, and I am so excited to add one more on there today!

I have mentioned before that I have to have mango chutney every time I eat a curry — otherwise it’s kind of like eating fries without ketchup! Mango is such a classic pairing for shrimp, that I decided to shake things up a little in this curry– and instead of serving it on the side, I decided to serve it IN the curry itself. I know this probably scares you a little, and makes you slightly reluctant and hesitant to try it– but the sweet addition of the mango chutney in this curry perfectly balances out the salty tomatoes and hot curry and cayenne powders, and adds a whole new dimension of flavor! To say I loved this dish would be a cliche, I love all my dishes, or I wouldn’t post them up! So instead I will say that it was so good I quite literally couldn’t stop eating it. It’s one of those dishes that you “taste test” so much, that you’re not actually hungry for dinner when you serve it up! So I served up my husband and he turned and looked at me and said: “you wrote this recipe down, right!?”

It’s definitely a keeper, not only because it’s a dish that we BOTH LOVE, {which is a rare find}– but because it was SO quick and easy to make! I threw in some frozen shrimp at the end, which cooked themselves for a couple of minutes in the sauce, so this is one of those awesome recipes to have on hand when you have forgotten to thaw out your chicken! It happens! Too often. It’s recipes like this that make me want to keep blogging for another three years! As usual, I hope you guys love it too!

 

Ingredients:
1 tsp olive oil
1 onion, diced
4 cloves garlic, minced {2 tsp}
2 tsp tumeric
1 tsp cayenne/red pepper
1 tsp salt
3 tsp hot madras curry powder
3 tsp coriander
1 15oz can chopped tomatoes
1 15oz can tomato sauce
1 lb shrimp, precooked, peeled and deveined
3/4 cup mango chutney
3/4 cup cream
Cilantro {for garnish}

Directions:
Heat the olive oil In a large saucepan oven over medium-high heat, add the onion and garlic and cook, stirring occasionally, until softened, 4-5 minutes. Add the spices: turmeric, cayenne, salt, curry powder, and coriander, and stir to coat the onions. Add the chopped tomatoes and tomato sauce, and let simmer to thicken for 10 minutes. Add the shrimp, mango chutney and cream, cook and stir occasionally until heated through (3-4 minutes). Serve with coconut pilaf rice and fresh mango. Garnish with cilantro and serve immediately.


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<3 Sarah