A very popular dish on my catering dish, sweet, spicy and rich curry with an added bonus of tiger prawns!
15 tiger shrimps that are deveined, de shelled, and tail taken off
1 fresh lime juice
1/2 tsp habanero chutney
1 tsp lemon pepper
1 tsp of paprika
1 tsp dried parsley
1 tsp of cajun seasoning
salt to taste
1 tbsp fresh ground ginger and garlic
1 tbsp olive oil
1 tbsp olive oil
1 tsp ginger and garlic
1/2 an onion cubed
1 large very ripe mangoes cubed
2 roma tomatoes diced
1 Anaheim pepper chopped
1 tsp ginger and garlic
1 tsp of habanero chutney
1 13.5 oz or 400 ml of coconut milk
In a pan add the 1 tbsp of olive oil, once it heats up add ginger and garlic, habanero pepper chutney, shrimps, lemon pepper, paprika, dried parsley and the cajun seasoning, make sure you stir all this really well so all the ingredients incorporate really well with the shrimps. Next squeeze the lime and saute it till the shrimps turn pink. At this time do a taste test and adjust the flavors per your taste, don’t forget to add the salt. Transfer it to the serving dish and put the same pot on the stove, add olive oil and start adding the onions, tomatoes, anaheim peppers, and the mangos. Mix all the ingredients really well until the onions become a little transparent, add a little more ginger and garlic as well as the chutney and transfer this to a blender or grinder till the mixture resembles a really nice sauce.
Transfer the mixture back to the pan once it comes to a boil add the coconut milk and stir well do another taste test and adjust the flavors then go ahead and add the shrimp mixture and let it come to a boil one more time. Transfer to a serving dish and garnish with more dried parsley!

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