Mango Shrimp Curry

• 1 small red onion
• 4 large garlic cloves
• 2 dried Thai or cayenne chiles
• 1 tsp kosher salt
• 1/2 tsp fenugreek sees (optional)
• 1/2 tsp black or hellow mustard seeds, ground
• 1/4 tsp tumeric
• 2 T canola oil
• 2 TBS curry powder
• ! large rock-firm mango, peeled, seeded, and finely chopped
• 1 lb. large shrimp
• 2TBS chopped cilantro

1. In food processor, pulse onion, garlic and chilies. Add 1/2 cup water and pule again. Pulse in salt, fenugreek, mustard and turmeric, curry.
2. In lg. skillet over med-high heat oil. Add "paste" from processor,cook 5-7 min. Add mango and coat. Add 1 cup h20, and scrape skillet Add shrimp and cook uncovered 3-5 min. Remove shrimp and simmer suce uncovered until thick. Add cilantro while simmering.

red onion, garlic, cayenne chiles, kosher salt, sees, black, tumeric, canola oil, curry, rockfirm mango, shrimp, cilantro

Taken from www.epicurious.com/recipes/member/views/mango-shrimp-curry-50071810 (may not work)