Kerala Mango Curry
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients
1 raw mango
3/4 cup thick coconut milk
1 cup thin coconut milk
1 chopped onion
2 green chiles 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 chiles 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.
From ammyumyum