This is probably my best recipe, and I am sharing it here for our birthday! The recipe comes out really fancy, so is good for impressing dates and significant others.
Mango Fennel Shrimp
2 lbs of medium shrimp
Juice of 1 lemon
1 mango - cubed
5ml/ 1tsp mustard powder
5ml/ 1tsp honey
30ml/ 2tbsp coconut cream
30ml/ 2tbsp mild curry powder
120 ml/ 1/2 cup chicken stock
45ml/ 3tbsp peanut oil
2 chopped garlic cloves
2 chopped scallions or ½ med onion
1 fennel bulb, chopped
Mango chutney* recipe below
Peel the shrimp and toss with lemon juice.
Peel and cut the mango into small pieces.
Mix the mustard, honey, coconut cream, curry powder, and the stock.
Fry the garlic, onion, and fennel in a little oil for a few minutes
Add the mixed-stock mixture and bring to a boil.
Add the mango cubes and chutney.
Add the shrimp and let them cook in the mixture till they turn pink.
If sauce needs to be thickened, add some cornstarch
Serve on rice.
Mango Chutney
2 Mangos
240 ml / 1 cup mint leaves
10 ml/ 2 tsp ground cumin
30 ml/ 2 tbl ground coriander
¼ tsp red pepper
¼ tsp ground clove
¼ tsp grated nutmeg
5 ml/ 1 tsp ginger powder
3 tbl sugar
Peed and cut mango into small pieces.
Put the mango and all the other ingredients into the blender.
Blend until slightly chunky puree