MANGO CURRY
This Keralan mango curry is one we'd typically pair with a fish curry and accompany with rice. The recipe calls for coconut vinegar, unripe mangoes, and black mustard seeds.
Provided by Joe Thottungal
Categories Dinner Side Mango Coconut Shallot Chile Pepper Vinegar Ginger Vegetarian Vegan Wheat/Gluten-Free Dairy Free Soy Free Peanut Free Tree Nut Free
Yield Serves 4-6
Number Of Ingredients 14
Steps:
- In a bowl, combine mangoes, shallots, green chiles, ginger, garlic, vinegar, and salt and mix well. Set aside for 2 hours.
- In a large saucepan, combine mango mixture and coconut milk and bring to a boil. Reduce heat and simmer for 5 minutes, or until mangoes are softened.
- Have a splash guard and measured spices nearby. Heat oil in a small frying pan over medium-high heat until nearly smoking. Immediately reduce heat to medium. (You can test the heat of the oil by dropping in a couple of seeds. The oil is at the correct temperature when the seeds crackle, but do not burn.) Add mustard seeds and temper for a few seconds, until they stop popping. (Cover with the splash guard, if needed.) Add red chiles and curry leaves and cook for 15-20 seconds. Add the tempered spice mixture to the saucepan and stir to combine.
- Garnish with fried onions (if using). Serve with rice.
- Cooks' Note
- Tempering is a traditional method of extracting optimal flavor from Indian spices, and it is a skill learned with practice! Reducing the heat a little before adding the spices prevents the spices from burning and adding a bitterness to your dish. If they do burn, simply start again with fresh spices.
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Hamja Bhai
[email protected]I love the vibrant color of this curry. It's so inviting and makes me want to eat it right away.
Camyouse
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Andrea Harshaw
[email protected]I'm not a huge fan of curry, but this recipe changed my mind. The flavors were perfectly balanced and the mango added a lovely sweetness.
Siphosethu Mqadi
[email protected]This curry is a wonderful way to use up ripe mangoes. I love the pop of sweetness they add to the dish.
Courtney Smith
[email protected]I've tried several mango curry recipes, but this one is by far the best. The combination of spices and fruit is simply irresistible.
Gugutyra
[email protected]This curry is perfect for a weeknight meal. It's quick and easy to make, and the leftovers are even better the next day.
Santo Modol
[email protected]I'm a vegetarian, so I substituted tofu for the chicken. It turned out great! The tofu absorbed all the delicious flavors of the sauce.
Greg Enoma
[email protected]I made this curry for a dinner party and it was a huge hit! Everyone raved about the flavor and presentation.
Ashley Rodriguez
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of spicy food. But I'm so glad I did! The curry was flavorful and aromatic, but not too spicy.
Glendy Estrada
[email protected]This recipe is a keeper! It's easy to follow and the results are incredible. I've already made it twice and plan on making it again soon.
Binayak Chaudhary
[email protected]I'm not usually a fan of mango, but this curry changed my mind. The fruit added a lovely sweetness and tanginess that really complemented the spices.
Aideed Yare
[email protected]OMG! This curry is amazing! I followed the recipe exactly and it turned out perfect. The flavors are so complex and delicious, and the mango adds a wonderful sweetness and brightness.
Abdulfatah Kontoma
[email protected]This mango curry was a delightful blend of flavors and textures. The sweetness of the mangoes balanced perfectly with the aromatic spices. The chicken was tender and juicy, and the sauce was rich and flavorful.