Garlic shrimp with unripe mango

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"