MAIN DISH

GARLIC SHRIMP WITH

UNRIPE MANGO CURRY

Fenugreek seeds are sold in Indian markets. The citrus flavors and residual sugars in a riesling such as the 2008 Wolf Blass Gold Label (Eden Valley/Clare Valley Australia, around $18) is a great complement to the spicy flavors of the curry.

• 1 small red onion, coarsely chopped

• 4 large garlic cloves

• 2 dried red Thai or cayenne chiles, stems removed

• 1 teaspoon kosher salt

• ½ teaspoon fenugreek seeds, ground (optional)

• ½ teaspoon black or yellow mustard seeds, ground

• ¼ teaspoon ground turmeric

• 2 tablespoons canola oil

• 1 large, rock-firm, unripe mango, peeled, seeded and finely chopped

• 1 pound large shrimp (16 to 20 per pound), peeled and deveined but tails left on

• 2 tablespoons finely chopped fresh cilantro leaves and tender stems

In a food processor, pulse the onion, garlic and chiles until minced. Add ½ cup water and pulse once or twice to turn the mixture into a chunky paste. Pulse in the salt, fenugreek, mustard and turmeric.

In a large skillet over medium-high, heat the oil. Add the onion paste and cook, stirring, for 5 to 7 minutes or until excess liquid evaporates and a bit of spiced oil starts to form on the surface.

Add the mango and stir to coat it with the paste. Add 1 cup water and scrape the bottom of the skillet to deglaze it.

Add the shrimp and stir once or twice. Cook, uncovered, stirring occasionally, for 3 to 5 minutes or until shrimp are pink. Use a slotted spoon to transfer them to serving dish; cover.

Simmer the sauce, uncovered, until it has thickened, 3 to 5 minutes. Stir in cilantro and spoon over shrimp. Makes 4 servings.

Source: Adapted from 660 Curries by Raghavan Iyer (Workman, $22.95).

Per serving: 243 calories (34 percent from fat), 9.3 g fat (0.9 g saturated, 4.5 g monounsaturated), 172.4 mg cholesterol, 24.8 g protein, 15.7 g carbohydrates, 2.5 g fiber, 765.4 mg sodium.

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