If using frozen shrimps, first thaw them in cold water. Once thawed, start preparing the remaining ingredients.

Cook the rice (check the recipe). In the meantime, start preparing the other ingredients.

Wash, dry, and cut the tomato into wedges (remove the hard, green parts from the center). Wash, peel, and cut the mango into smaller pieces. Wash, dry, and finely chop the chili pepper. Peel and mince or finely chop the garlic.

Heat the butter in a saucepan. After a moment, add the tomato, garlic, and chili pepper. Sauté over medium heat for about 2-3 minutes, stirring constantly.

Add the passata and a bit of water (about ½-1 cup). Bring to a boil.

Then add the mango and shrimp. Cook until the shrimp are properly cooked, about 5 minutes. Pour in the coconut milk and season to taste with salt, garam masala, chili powder, and curry powder. Heat briefly, stirring constantly.

Serve on a plate and lightly drizzle with lime or lemon juice. Enjoy with rice.