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Main Course

Angamaly Manga Curry

Among the myriad of culinary delights, Angamaly Manga Curry stands out as a symbol of Kerala's rich cultural heritage.

Ingredientsfor 4 servings

1-2 nos Raw mango Pacha Manga
10 Pcs Green chilli
1/4 cup Shallots — chopped
10 nos Curry leaves
2 tsp Ginger — chopped
1/2 tsp Turmeric powder
2 tsp Coriander powder
3 tsp Red chilli powder
1 cup Coconut milk Thick milk- Onaam Paal
2-3 cup Coconut milk Normal milk- Added Water Randaam Paal
3 tsp Shallots — chopped
Coconut oil, as needed
Salt, as needed

Preparation

Step 1
Peel mangoes and cut them(preferably in vertical) into thin pieces and keep the pieces aside.
Step 2
Get the chopped green chilli, shallots/onion, ginger and some curry leaves in a cooking vessel(preferably a manchatti(clay pot), which is generally used in Kerala for making fish curry and mix them well with hand and keep it for about 5 – 10 minutes.
Step 3
After 5 – 10 minutes, add turmeric powder, red chilli powder and coriander powder along with one tsp Coconut Oil and required quantity of Salt and mix it further with hand and keep this mix aside for about another ten minutes.
Step 4
After about ten minutes, add the coconut milk (randaam paal) into this mix, stir it well and boil in medium flame.
Step 5
When the mix is boiled well, add the mango pieces and cook it properly in the coconut milk (generally it will take about 10 – 15 minutes to cook the mango pieces).
Step 6
After about 10 – 15 minutes add the thick Coconut milk (Onnaam Paal) also and boil the mix for about another 3 – 4 minutes at a low flame.
Step 7
Heat about 2 tsp coconut oil in a cheenachatti/frying pan, fry the chopped shallots/onion in the oil and when colour of the shallots/onion turns into golden/brown, add it into the already cooked curry.
Step 8
Before seasoning, add some curry leaves on top of the curry and then add the fried shallots/onion on top of these curry leaves along with the oil left in the cheenachatti/frying pan, so that the leaves also will get fried and give a good taste for the curry. Super Angamaly Manga Curry is ready.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

Angamaly Manga Curry

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Ingredientsfor 4 servings

1-2 nos Raw mango Pacha Manga

10 Pcs Green chilli

1/4 cup Shallots — chopped

10 nos Curry leaves

2 tsp Ginger — chopped

1/2 tsp Turmeric powder

2 tsp Coriander powder

3 tsp Red chilli powder

1 cup Coconut milk Thick milk- Onaam Paal

2-3 cup Coconut milk Normal milk- Added Water Randaam Paal

3 tsp Shallots — chopped

Coconut oil, as needed

Salt, as needed

Preparation

Step 1

Peel mangoes and cut them(preferably in vertical) into thin pieces and keep the pieces aside.

Step 2

Get the chopped green chilli, shallots/onion, ginger and some curry leaves in a cooking vessel(preferably a manchatti(clay pot), which is generally used in Kerala for making fish curry and mix them well with hand and keep it for about 5 – 10 minutes.

Step 3

After 5 – 10 minutes, add turmeric powder, red chilli powder and coriander powder along with one tsp Coconut Oil and required quantity of Salt and mix it further with hand and keep this mix aside for about another ten minutes.

Step 4

After about ten minutes, add the coconut milk (randaam paal) into this mix, stir it well and boil in medium flame.

Step 5

When the mix is boiled well, add the mango pieces and cook it properly in the coconut milk (generally it will take about 10 – 15 minutes to cook the mango pieces).

Step 6

After about 10 – 15 minutes add the thick Coconut milk (Onnaam Paal) also and boil the mix for about another 3 – 4 minutes at a low flame.

Step 7

Heat about 2 tsp coconut oil in a cheenachatti/frying pan, fry the chopped shallots/onion in the oil and when colour of the shallots/onion turns into golden/brown, add it into the already cooked curry.

Step 8

Before seasoning, add some curry leaves on top of the curry and then add the fried shallots/onion on top of these curry leaves along with the oil left in the cheenachatti/frying pan, so that the leaves also will get fried and give a good taste for the curry. Super Angamaly Manga Curry is ready.