Kerala Mango Curry

This traditional mango curry is one of my husband’s favourite dishes. This curry tastes great with rice.

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Ingredients

  • 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
  • salt
  • oil

Method

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

Note

If the mango is too ripe, then you can add a small piece of soaked kodapulli for sourness.

 

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Kerala Mango Curry

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Kerala Mango Curry

Ingredients

  • 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
  • salt
  • oil

Instructions

  1. Remove the skin of the mango and chop into small pieces. Heat oil in a pan and sputter mustard seeds and fenugreek.
  2. Add the chopped onions and saute. Once they are soft, add curry leaves and sliced green chillies and saute for 3 minutes.
  3. 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.
  4. Then reduce and keep on simmer for 10 minutes. Then add the thick coconut milk and mix well and turn the heat off.
  5. 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

Notes

If the mango is too ripe, then you can add a small piece of soaked kodapulli for sourness.

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