Bounjal Shrimp Curry

Ingredients

• 3-4lbs small-medium raw shrimp (peeled and deveined, if not using white belly shrimp)
• 2 limes
• 2 heaping tablespoons onion-garlic-hot pepper paste + enough water to mix
• 2 tablespoons madras curry powder
• 1 1/2 tablespoons garam masala
• 1/2 teaspoon geera (roasted cumin)
• 2 teaspoon tomato paste
• 3 tablespoon neutral oil for cooking like avocado, grapeseed, Light EVOO
• 5-6 curry leaves
• 3-4 wiri wiri peppers or 1-2 scotch bonnets
• 1/2 green (unripened) mango (about 6, 2-in pieces)
• 2 plum tomatoes (1 cup, chopped)
• 1/4 cup water
• 1 1/2 teaspoon salt, more to taste
• 2 scallion stems, finely minced

Instructions

1. 1

   Make onion-garlic-hot pepper paste by blending one chopped...: Make onion-garlic-hot pepper paste by blending one chopped yellow onion, one head of garlic, and 3-4 wiri wiri peppers in a blender with a little water. Reserve 2 heaping tbsp for the recipe and refrigerate the remainder.

2. 2

   Make masala paste-In a small mixing bowl, add...: Make masala paste-In a small mixing bowl, add curry powder, masala, geera, and tomato paste to the 2 tbsp onion-garlic-hot pepper paste. Add enough water (a few tablespoons) to make a loose paste. Set aside.

3. 3

   Chop scallions, green mango (leaving the skin on),...: Chop scallions, green mango (leaving the skin on), and plum tomatoes. Set aside.

4. 4

   Fry the masala paste: Pour oil into a...: Fry the masala paste: Pour oil into a karahi or heavy-bottomed pot on medium heat. When the oil is hot after a minute or two, add curry leaves and fry for a minute or until you can smell the curry leaves, and the oil is fragrant. Add the masala paste and fry for a few minutes until it turns a shade darker than when you first added it; it will also look dry but should not be burnt where it sticks to the pot.

5. 5

   Cook the shrimp: Add shrimp, mango, tomatoes, wiri...: Cook the shrimp: Add shrimp, mango, tomatoes, wiri wiri peppers, salt, and water. Let the mixture cook for about 15-20 minutes on medium-high heat until it begins to look dry when the masala coats the shrimp. Add scallions when the curry is done, then toss them together.