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Holiday Recipe: Shrimp Malabar From Bombay Club’s Nilesh Singhvi

Want a fresh take on cocktail party finger food? Look no further than this simple crowd pleaser.

Shrimp Malabar is one of the most popular Bombay Club dishes. Photograph by Andrew Propp.

A great holiday cocktail party features surprising but easy to love (and to eat) hors d’oeuvres. This simple shrimp dish from the Bombay Club’s Nilesh Singhvi—whose career includes a long stint with India’s famously luxurious Taj Hotels chain—is the perfect thing: It’s simple to make but features surprising pops of red pepper and fennel, plus a cardamom-infused mango chutney for dipping.

Nilesh Singhvi’s Shrimp Malabar

Makes 16 to 20 shrimp



16 to 20 shrimp with tail, peeled and deveined
1 tablespoon lemon juice
1 tablespoon curry leaves, chopped
1 teaspoon salt
½ teaspoon red chili pepper
½ teaspoon black pepper, ground
1 teaspoon fennel seed, ground
1 tablespoon oil (for cooking)


1 cup mango, diced small
1 cup sugar
1 tablespoon lemon juice
1 teaspoon cardamom, ground
½ teaspoon salt


Make the shrimp: Combine all ingredients except oil in a large bowl, stirring ingredients gently to mix. Allow to marinate for 2 hours. In the meantime, prepare the chutney: Place all ingredients in a saucepan and warm over low heat until mango is soft. Add cardamom and mix well. Take the saucepan of the heat and allow to cool. Just before serving, heat oil over medium heat in a frying pan and add marinated shrimp. Cook until shrimp are translucent, remove from heat, and serve hot with mango chutney for dipping.

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