Brooklyn Delhi Simmer sauce makes a weekday meal a culinary journey with this delicious prawn curry.  A hit of spice from Entube Harissa and big umami from wild mushrooms round out this simple and delicious dish.


  • 1 lb. shrimp, peeled and deveined
  • 4 oz. wild mushrooms, (slice or tear up larger pieces but leave smaller ones whole)
  • 1/4 cup cilantro leaves 
  • 1 jar Brooklyn Delhi Cashew Butter Masala
  • 2 tablespoon Brooklyn Delhi Spicy Mango Chutney
  • 1/2 tablespoon Hlthpunk Harissa Chilli Paste
  • rice (optional
  • naan (optional)


  1. Heat olive oil in a pan over med-high heat and add the mushrooms, season with salt and sear until caramelized and soft, turning a couple times, about 3-4 minutes. Remove from pan.
  2. Add a little more oil and add the shrimp to the pan and fry until thoroughly cooked – turning occasionally.
  3. Add back the mushrooms, harissa and masala simmer sauce and cook for only about 3 minutes until simmering (it's nice when the mushrooms maintain their sear and don't get mushy).
  4. Serve topped with cilantro leaves, spicy mango chutney and fresh toasted naan (we love rubbing some melted butter mixed with a bit of harissa or spicy mango chutney on the naan). 

Pro Tip: A nice crunch is a good addition, any granola or toasted nuts will do!


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