Here is an exclusive recipe from the book Modern Spice, published by Random House India and available at Nature’s Basket stores in Mubai Delhi and Pune. The author Monica Bhide is a food writer and blogger whose articles have appeared in The New York Times, The Washington Post, The Economic Times, Femina, Bon Appetit and eGullet. In addition to her writing, Monica owns and operates her own cooking school which has been featured in Bon Appetit.
Shrimp in Green Mango Butter Sauce
While green mangoes are still available in the markets, treat yourself to this delightful shrimp curry infused with the tartness of green mangoes cooked in a sweet glossy butter sauce. Serve this with steamed basmati rice.
Prep/Cook Time: 20 minutes
- 3½ tablespoons unsalted butter
- ½ teaspoon vegetable oil
- 1 teaspoon black mustard seeds
- 10 fresh curry leaves
- 2 large or 4 to 6 small shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- ½ teaspoon turmeric
- ¼ teaspoon table salt to start
- ½ teaspoon coarsely ground black pepper
- ¼ cup chicken stock
- 1½ pounds or about 650 grams jumbo
- shrimp, peeled and deveined
- 1 cup diced, peeled green (unripe) mango
- 1 teaspoon sugar
- ½ cup water
- Half a fresh lemon
- Heat two and a half tablespoons of the butter and the oil in a heavy-bottomed saucepan until the foam subsides. Add the mustard seeds and curry leaves and sauté just until the mustard seeds pop.
- Add the shallots and garlic and sauté for two to three minutes until aromatic and golden.
- Add the turmeric, salt, pepper, broth, and shrimp and simmer for a few minutes until the shrimp is almost cooked through. Remove from the heat.
- In a medium pan, melt the remaining one tablespoon of butter on medium heat. Add the mango and sugar and sauté for a minute. Add the water and bring to a boil. Cook for five to seven minutes until the mango starts to soften.
- Transfer the mango mixture to the saucepan containing the shrimp. Mix well, then reheat gently. Serve hot with a squeeze of lemon juice.