Jumbo shrimp dopiaza with mango powder

July 25, 2010

Here’s is something else I made this spring. It was good, but I didn’t have all the ingredients so I ended up omitting the chiles, cilantro, curry leaves and onion seeds. Don’t skip them, they’re essential to the flavor.

Jumbo Shrimp Dopiaza with mango powder
Healthy Indian cooking, by Shehzad Husain, pg 58

14-16 peeled jumbo shrimp
2 T corn oil
4 onions, thinly sliced
large pinch of onion seeds (buy at the Indian market)
4 curry leaves (can substitute bay leaves)
1 tsp garlic pulp
1 tsp ginger pulp
1 tsp chili powder
salt
½ tsp turmeric
2 tsp mango powder (buy at the Indian market)
2 fresh green chilies, sliced
2 firm tomatoes, quartered and seeded
1 T fresh cilantro leaves, chopped

Rinse the shrimp and pat dry.
Heat the oil over medium heat in a heavy skillet, add the onions and sauté, stirring frequently, until golden. Add the onion seeds, curry leaves and stir fry for about 2 minutes, until aromatic. Add the garlic, ginger, chili powder, salt, turmeric, and mango powder. Stir fry for an additional 3 minutes.

Add the shrimp, tomatoes, chilies and most of the cilantro. Lower the heat, cover the pan, and cook for 5-7 minutes until the shrimp are just firm and cooked through. Serve garnished with the remaining cilantro.