Shrimp and Mango Curry

Yields 6 servings

Ingredients

11/2 lbs Shrimp peeled and de-veined

11/2 lbs Potatoes peeled and cubed

2 Large Ripe Mangos peeled,pitted and sliced

2 Small Red or Green Bell Peppers sliced

16 oz Tomatoes

1 Onion thickly sliced

1 Very small knuckle(about 1-inch)Fresh Gingerroot grated

11/2 cups Chicken Stock or Broth

3 tbsp All-Purpose Flour

2 tbsp Vegetable Oil

2 tbsp Curry Powder

2 tsp Tomato Paste

1/2 pt Coconut Milk (optional)

Preparation

Place the flour in a plastic bad and add the shrimp. Toss to coat the meat with the flour.

Heat the oil in a Dutch oven. Add the shrimp and sauté for approximately 5 minutes. Remove and reserve. Add the onion and bell peppers and é for 3 more minutes. Stir in the curry and ginger.

Cook and stir constantly for 1 minute. Add the tomatoes, tomato paste, stock and potatoes. Stir well to mix, then cook for 15 minutes over low heat. Add the mango slices and continue to cook until the potatoes are tender (20-25 minutes). Add shrimp and correct seasoning. Serve with rice, boiled green bananas, chutney and fried plantains.