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Bottle Masala Jhinga with Ripe Mango
An East Indian (Bombay Catholic) summer curry: shrimp tossed with slow-softened onion, garlic and curry leaf and the community's dark bottle masala, finished with warm strips of ripe but firm mango.
- YieldServes 4
- Hands-on20 min
- Total30 min
- Difficulty
Ingredients
- 2 tbspcanola oil
- 1small red onion, halved lengthwise and thinly sliced
- 9 leavesfresh curry leaves, medium to large, 8 to 10
- 6 clovesgarlic, medium, finely chopped
- 450 glarge shrimp (16 to 20 per 450 g), peeled and deveined, tails left on
- 2 tspEast Indian bottle masala
- 120 mlwater
- 1large mango, ripe but firm, peeled, stoned and cut into long julienne
- 1½ tspcoarse kosher or sea salt
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