Curried Shrimp with Rice

(serves 4)

• 1 large mango

• 2 or 3 green (spring) onion, including some tender green tops, coarsely chopped

• Leaves from 2 or 3 fresh cilantro (fresh coriander) springs, coarsely chopped

• 1 lime

• 750 g small or medium fresh shrimp (prawns), peeled and deveined

• 1 ¾ cups (440 ml) water

• 2 cups (440 g) jasmine rice or other long-grain white rice, rinsed

• 2 tbsp. unsalted butter

• 1 tbsp. olive oil

• 1 (155 g) white sweet onion, chopped

• 1 or 2 garlic cloves, peeled and finely chopped

• 1 ½ tbsp. curry powder

• ¾ cup (180 ml) dry white wine

• 1 cup (250 ml) coconut milk

• Salt, Cayenne pepper

1 Peel the mango, then slice off the flesh in one piece from each side of the flat pit. Cut into 12-mm cubes. Slice the flesh from the edges of the pit as well. Place in a small bowl and add the green onions and cilantro. Remove the zest from the lime, shredding it directly over the mango. Cut the lime in half and squeeze the juice from one half over the fruit. Add a dash of cayenne, toss and adjust the seasonings. Set aside.

2 Put the shrimp in a bowl with water to cover. Add 1 tsp. salt, stir to dissolve and let stand for 10 minutes. Drain, rinse and drain again. Set aside.

3 In a saucepan, bring the water to a boil. Add the rice and ¼ tsp. salt and stir twice. Reduce the heat to low, cover and cook until the water is absorbed, about 20 minutes. Let stand, covered, for 10 minutes off the heat.

4 Meanwhile, in a sauté pan over medium-low heat, melt the butter with the oil. Add the garlic and sauté for a few seconds. Add the onion and sauté until translucent, 4 – 5 minutes. Add the curry powder, stir and sauté for 1 minute. Raise the heat to medium, add the wine and cook until the onion is tender and the liquid is reduced by one-third, 8 – 10 minutes. Add the coconut milk, bring to a simmer and add the shrimp. Reduce the heat to low, cover and cook until the shrimp are red and opaque, 2 – 3 minutes. Season with salt, cayenne and lime juice.

5 Spoon the rice onto the centre of warmed plates. Place the shrimp mixture along one side and the mango relish along the other, then serve.

My Tips:

• The recipe can be simplified by omitting the following ingredients: mango, spring onions and optionally lime.

• For a richer taste other spices may be added, such as mustard and cumin seeds.

Source: „Simple French Cooking“ Chuck Williams (Williams-Sonoma), 1996 (Weldon Owen Inc.)