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

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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