This fragrant dish has a wonderful blend of spices and goes well with steamed basmati rice.
Recipe information
Yield
Makes 2 servings
Ingredients
Preparation
Step 1
Place apricots and plums in small heatproof bowl. Add enough boiling water to cover. Let stand 15 minutes to soften. Drain and quarter all fruit.
Step 2
Meanwhile, mix 2/3 cup broth with soy sauce, mango chutney, tamarind concentrate, and sugar in small bowl. Whisk cumin, curry powder, garlic powder, and cayenne pepper in another small bowl. DO AHEAD: Fruit, broth mixture, and spice blend can be made 2 hours ahead. Let stand separately at room temperature.
Step 3
Heat vegetable oil in heavy large skillet over medium-high heat. Add onion and saut until translucent, about 2 minutes. Add garlic and ginger and saut 30 seconds. Add apricots, plums, and carrot; saut until onion begins to brown, about 1 minute. Add shrimp and spice blend, stirring to coat. Cook until shrimp are pink on both sides but still uncooked in center, about 2 minutes. Add broth mixture; cover and cook until shrimp are just opaque in center, about 1 minute, adding more broth by tablespoonfuls if sauce is too thick. Transfer to serving bowl. Sprinkle with green onion and serve.
Step 4
*Tamarind concentrate is a dark, seedless paste (sometimes labeled tamarind paste) with a tart-sweet flavor; available at Middle Eastern and Indian markets and at some Asian markets.
