Recipe

Step 1: Peel, devein, and wash the shrimp thoroughly under running water. Drain in a colander for 10 minutes, then pat dry with paper towels and transfer to a bowl. Add the turmeric and 1 tsp of the salt, and stir. Cover the bowl with plastic wrap and put in the refrigerator for 30 minutes to marinate.

Step 2: Peel and pit the mangoes and cut them into wedges.

Step 3: Soak the coconut in 1 cup warm water for 15 minutes. Transfer to a food processor and process into a fine paste.

Step 4: Place a nonstick saucepan over medium heat and add 3 tbsp of the vegetable oil. When small bubbles appear at the bottom of the pan, add the shallots and sauté for 2 minutes or until translucent.

Step 5: Add the chili powder and coriander, and cook, stirring continuously, for a few seconds.

Step 6: Add the green chilies, curd chilies, curry leaves, and tamarind pulp. Sauté for 1 minute. Add the coconut paste and 3 cups water. Bring to a boil and cook until reduced by half.

Step 7: Pour the sauce through a strainer into a deep bowl, pressing well to extract all the flavours. Set aside.

Step 8: Place another medium nonstick saucepan over medium heat and add the remaining 2 tbsp vegetable oil and the coconut oil. When small bubbles appear at the bottom of the pan, add the fenugreek and dried chilies, and stir well over medium heat.

Step 9: Add the shrimp, drumsticks, and mangoes. Cook over medium heat, stirring continuously, until the shrimp are almost cooked through.

Step 10: Add the sauce and simmer for 2-3 minutes or until the shrimp are cooked through and the sauce is well combined.

Step 11: Transfer to a serving bowl and serve hot.

Reprinted with permission from Sanjeev Kapoor’s How To Cook Indian (2011 Stewart, Tabori & Chang).