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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a spicy salad from southeast Bengal, which is eaten cold. Any leftovers are delicious served on toast. Ingredients:
2 tablespoons vegetable oil |
10 ounces large raw shrimp, cleaned, peeled and de-veined with tails on |
1 tablespoon tomato paste |
1 large onion, chopped |
2 green peppers, deseeded and chopped in 1/2in pieces |
1 tablespoon lemon juice |
2 tomatoes, chopped |
1 green chili pepper, chopped |
2 tablespoons fresh cilantro, chopped, plus extra for garnish |
2 tablespoons mango chutney |
1 tablespoon sugar |
Directions:
1. Heat the vegetable oil in a large frying pan,add the shrimp and stir-fry for 3-4 minutes over a medium heat.
2. Stir in the tomato paste then remove from the heat and put into a bowl large enough for the other ingredients to be mixed in later. Allow to cool for 30-45 minutes.
3. Mix in the remaining ingredients, season to taste, and serve cold, sprinkled with chopped cilantro.
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