This traditional mango curry is one of my husband’s favourite dishes. This curry tastes great with rice.
- 1 raw mango
- 3/4 cup thick coconut milk
- 1 cup thin coconut milk
- 1 chopped onion
- 2 green chillies slit into 3 pieces
- 1/4 tsp red chilli powder (this is only for color, you can skip this otherwise)
- 1 tsp turmeric powder
- curry leaves
- 3 – 4 pearl onions
- 1 tsp mustard seeds
- 1 tsp fenugreek
Remove the skin of the mango and chop into small pieces. Heat oil in a pan and sputter mustard seeds and fenugreek.
Add the chopped onions and saute. Once they are soft, add curry leaves and sliced green chillies and saute for 3 minutes.
Add turmeric powder and chilli powder and stir for a minute or so. Add the chopped mango and stir for 2 minutes. Then add the thin coconut milk and bring to a boil.
Then reduce and keep on simmer for 10 minutes. Then add the thick coconut milk and mix well and turn the heat off.
Meanwhile, heat some oil in a pan and saute the sliced pearl onions and curry leaves. Take this and put on the curry for garnish
If the mango is too ripe, then you can add a small piece of soaked kodapulli for sourness.