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Garlic shrimp with unripe mango

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July 9, 2008

Serves 4

1 small red onion, chopped
4 cloves garlic
2 dried red Thai chili peppers, stemmed
1 1/2 cups water
1 teaspoon kosher salt
1/2 teaspoon fenugreek seeds, ground
1/2 teaspoon black or yellow mustard seeds, ground
1/4 teaspoon ground turmeric
2 tablespoons canola oil
1 large rock-firm unripe mango, peeled, seeded, and finely chopped
1 pound large shrimp, peeled with tails intact
2 tablespoons chopped fresh cilantro
1. In a food processor, pulse the onion, garlic, and chili peppers until fine. Add 1/2 cup of the water, salt, fenugreek, mustard, and turmeric. Pulse again.

2. In a large skillet over medium-high heat, heat the oil. Add the onion mixture and cook, stirring, for 5 minutes or until excess liquid evaporates.

3. Add the mango and remaining 1 cup water. Cook 1 minute.

4. Add the shrimp and cook, uncovered, stirring, for 3 minutes or until pink. Transfer to serving dish.

5. Simmer the sauce for 3 minutes. Add cilantro and spoon over shrimp. Adapted from "660 Curries"

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