Shrimp and Mango Curry


Shrimp Mango Curry

Shrimp and mango in coconut gravy: Kerala style and it’s delicious…

This dish was on my top, ‘to cook in my kitchen list’. I’ve had this while in Kerala and once at a friends place in Chicago. Being a shrimp fan, I love all kind of shrimp dishes. This one being a Kerala style curry, I love it even more. Raw mango slices are added to this curry, that imparts the needed sourness to this dish. Towards the end, coconut milk is added. This dish has all flavors dancing with joy in it and will make your taste buds go wild too.

This can be served along with rice or with idiyappam, appam, orotti etc.

Shrimp and mango in coconut gravy

Shrimp and Mango Curry
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
  • Coconut oil - 2 tbsp
  • Mustard seeds- 1 tsp
  • Fenugreek seeds- ½ tsp
  • Small onions or shallots, sliced- 5
  • Onion, chopped small- 1
  • Curry leaves- 1 sprig
  • Ginger, chopped- 2 inch slice
  • Garlic, chopped- 2 cloves
  • Green chilies, chopped- 2
  • Kashmiri red chili powder- 2½ tsp
  • Turmeric powder- ¼ tsp
  • Coriander powder- 1½ tsp
  • Tomato, chopped- 1
  • Salt- to taste
  • Water- ¼ cup
  • Shrimp, deveined- 15 to 20
  • Raw Mango, diced- 1, medium sized
  • Coconut Milk, thick- 1 cup
  1. Place a clay pot or saucepan over medium heat.
  2. Add coconut oil, let it turn hot.
  3. Add mustard seeds, let is splutter.
  4. Add fenugreek seeds, saute for a few seconds. Do not burn the seeds.
  5. Add small onions or shallots, saute for 2 minutes.
  6. Add onion, season with salt. Saute for a minute.
  7. Add curry leaves, chopped ginger, garlic and green chilies. Saute till onions turn translucent.
  8. Add Kashmiri chili powder, turmeric powder, coriander powder and salt. Combine well.
  9. Add chopped tomato, combine well and cook for a few minutes.
  10. Add water and cook till water comes to a slight boil.
  11. Add shrimp and diced mango, combine well and cook covered for 15 minutes.
  12. Open the lid, combine well and add coconut milk.
  13. Let cook for a few minutes. Taste and add more salt if required.
  14. Remove the pan from the heat and keep covered for sometime.
  15. Serve with rice or idiyappam, appam, orotti, pathiri etc.
If the mango is not sour enough, you can add 1 to 2 tsp freshly squeezed tamarind juice and let cook the gravy for a few minutes.