Mango curry
Mango curry recipe in the curry category
Recipe ingredients:
- 3 medium ripe mangoes, peeled pit removed and flesh cut into 1/2 inch pieces
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne pepper
- 1 to 1 1/2 teaspoons salt
- 2 ounces jaggery or brown sugar, if needed
- 11 ounces coconut, freshly grated
- 3 to 4 fresh hot green chillies, coarsley chopped
- 1/2 tablespoon cumin seeds
- 1/2 pint natural yoghurt, lightly beaten
- 2 tablespoons coconut oil or any other vegetable oil
- 1/2 teaspoon brown mustard seeds
- 3 to 4 dried hot red chillies, broken into halves
- 1/2 teaspoon fenugreek seeds
- 10 to 12 fresh curry leaves, if avaliable
Recipe method:
- Put the mangoes in a medium sized pan. Add 9 fl. ounces water.
- Cover and stew for 8 to 10 minutes over a medium low heat. Stir occasionally.
- Add the turmeric, cayenne pepper and salt. Stir well.
- If the mangoes are not sweet enough, add the jaggery or brown sugar to make the dish sweeter.
- Meanwhile, put the coconut, green chillies and cumin seeds in to a blender.
- Add 9 fl. ounces water and blend to a fine paste.
- When the mangoes are cooked, mash them to a pulp. Add the coconut paste. Mix.
- Cover and simmer over a meduim heat, stirring occasionally, until the mixture becomes thick.
- This should take about 10 to 15 minutes.
- Add the yoghurt and heat, stirring, until just warmed through.
- Do not let the mixture come to the boil.
- Remove from the heat and put to one side. Check for seasoning.
- Heat the oil in a small pan over a medium high heat.
- When hot, add the mustard seeds.
- When the mustard seeds begin to pop, a matter of a few seconds, add the chillies, fenugreek seeds and the curry leaves.
- Stir and fry for a few seconds until the chillies darken.
- Quickly add the contents of the small pan to the mangoes. Stir to mix.