A sweet fruit salad offers a cooling counterpoint to the entrée's spice. (Serves 4)
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Shrimp with Shallots and Curry Leaves (Chochin Jhinga)
Mango salad*
Coconut sorbet
* Combine 2 cups chopped peeled ripe mango, 1/3 cup thinly vertically sliced red onion, and 2 tablespoons chopped fresh cilantro. Drizzle with 1 tablespoon fresh lime juice, and sprinkle with 1/8 teaspoon salt; toss to combine.
Cooking Light, May 2008
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