Mango Chundo Shrimp, Sun Dried Tomato Curry and Cardamom Spinach

    
This is a healthy Indian food platter!
     Mango chundo is a pre-made bottled product that can be found in Indian markets.  Mango chundo is made with sun dried mango.  The flavor is fruity, sweet and spicy hot.  Masala khakhara is a very thin crispy turmeric flavored Indian flat bread.  Pre-made masala khakhara can be purchased in an Indian market.
     Cardamom Spinach Recipe:
     Boil 3 cups of water in a sauce pot over medium high heat.
     Add 1 small handful of chopped onion.
     Add 1 teapoon of minced ginger.
     Add 2 cloves of minced garlic. 
     Add 4 pinches of ground cardamom.
     Add sea salt and white pepper. 
     Boil the mixture, till the onions become soft and the liquid is reduced to about 1/4 cup.
     Reduce the temperature to medium low heat. 
     Add 2 large handfuls of fresh baby spinach leaves.
     Add 1/4 cup of coconut milk.
     Simmer and reduce the mixture, till the sauce becomes creamy.
     The texture should be like a loose creamed spinach.
     Place the cardamom spinach into a large ramekin.
     Keep the ramekin warm on a stove top.
     Sun Dried Tomato Curry Recipe:
     Heat 4 cups of water in a sauce pot over medium heat.
     Add 1 handful of chopped onion.
     Add 1 teaspoon of minced ginger.
     Add 4 minced garlic cloves.
     Add 1 tablespoon of Korean red serrano chile sauce.
     Add sea salt and white pepper.
     Add 10 dried tomato quarters.
     Simmer and reduce the liquid, till the sundried tomatoes and onions become soft.
     Add 1 handful of large green bell pepper pieces. 
     Add 1 pinch of turmeric.
     Add 1/2 teaspoon of cumin.  
     Add 1/2 teaspoon of coriander.
     Add 1/2 tablespoon of garam masala curry powder.
     Reduce the temperature to medium low heat.
     Simmer and reduce, till about 1/2 cup of liquid remains in the pot.
     Add 1/4 cup of coconut milk.
     Add a squeeze of lemon juice.
     Simmer the curry, till it is reduced to a rich stewed vegetable consistency.  
     Place the sun dried tomato curry into a serving bowl.
     Keep the bowl warm on a stove top.
     Mango Chundo Shrimp Recipe:
     Heat a saute pan over medium heat.
     Add a tiny splash of vegetable oil.
     Add 8 to 10 peeled shrimp that have the tails removed.
     Add 2 green onions that are cut into large bite size pieces.
     Add 1 pinch of sea salt.
     Saute till the shrimp are more than halfway cooked.
     Add 4 tablespoons of spicy chile mango Chundo.
     Add a splash of water.
     Add a squeeze of lemon juice.  
     Simer and reduce the sauce, till the sauce glazes the shrimp.
     Assembly:
     Place the mango chundo shrimp over a bed of baby spinach leaves on a platter.
     Place the bowl of sun dried tomato curry on the platter.
     Place the ramekin of cardamom spinach on the platter.
     Place 2 masala khakhara on the platter.
     The flavors on this platter are very delightful!  I was smiling after eating this platter of food.  The deep tomato flavor of sun dried tomatoes is very tasty when curried.  Cardamom spinach has a very healthy warm flavor.  Mango chundo shrimp are spicy sweet flavored and they add a nice contrast to the bold tasting accompaniments.  Yum!  ...  Shawna