|1||small red onion, chopped|
|2||dried red Thai chili peppers, stemmed|
|1 1/2||cups water|
|1||teaspoon kosher salt|
|1/2||teaspoon fenugreek seeds, ground|
|1/2||teaspoon black or yellow mustard seeds, ground|
|1/4||teaspoon ground turmeric|
|2||tablespoons canola oil|
|1||large rock-firm unripe mango, peeled, seeded, and finely chopped|
|1||pound large shrimp, peeled with tails intact|
|2||tablespoons chopped fresh cilantro|
2. In a large skillet over medium-high heat, heat the oil. Add the onion mixture and cook, stirring, for 5 minutes or until excess liquid evaporates.
3. Add the mango and remaining 1 cup water. Cook 1 minute.
4. Add the shrimp and cook, uncovered, stirring, for 3 minutes or until pink. Transfer to serving dish.
5. Simmer the sauce for 3 minutes. Add cilantro and spoon over shrimp. Adapted from "660 Curries"