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When Hanger Strikes

  • Writer's pictureMari

Mango Coconut Shrimp Curry

Updated: Apr 28, 2021

Here once again to save you from overpriced #takeout - try this SUPER EASY flavourful #Indian Mango Coconut Shrimp Curry.

Makes 4-6 servings


1 tsp coriander seeds

1 tsp black peppercorn seeds

1 inch ginger

4 cloves garlic

1 tsp turmeric

1 tsp chili powder

1 small white onion

3/4 cup diced mango, fresh or frozen

500 grams shrimp, peeled and deveined

3 tbs vegetable or canola oil

1-2 tsp mustard seeds

4-5 curry leaves

1/4 cup unsweetened coconut flakes

1 can coconut milk

1 tbs honey

Salt to taste


1. In a pan over medium heat, lightly toast the coriander and peppercorn seeds (you can skip this step). Using a mortar and pestle or spice blender, crush the coriander and peppercorn seeds into a fine powder. Add to a food processor with the ginger, garlic, onion, mango, turmeric, chili powder, and a pinch of salt. Grind into a paste.

2. Add the mango paste to the shrimp and mix well to coat. Set in the fridge to marinate for a minimum of 30 minutes or up to 2 hours.

3. In a hot pan or wok, add the vegetable or canola oil. Over medium heat, add the mustard seeds and curry leaves. Temper, or let it sizzle and splutter, for 30-45 seconds, stirring often. Add the shrimp and turn the heat up to high. Sauté for 1-2 minutes, then push the shrimp to the sides of the pan to make a well in the middle. Add the unsweetened coconut flakes and stir for another 2 minutes before adding the coconut milk. Stir to combine.

4. Allow the mixture to come up to a rapid simmer then remove the shrimp from the pan. Turn the heat down to medium low and add the honey and a pinch of salt to taste. Gently simmer the liquid for 8 minutes, tasting and adjusting for seasoning.

5. Add the shrimp back to the curry and let it simmer for another 3 minutes, until the shrimp is fully cooked. Garnish with fresh cilantro and more coconut flakes. Serve immediately with naan or rice.


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