Mangaa Curry
A deeply satisfying mangaa curry simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.
Ingredientsfor 4 servings
- 1 nos Raw mango peeled and — cut into small pieces, big
- 1/4 Of Onion
- 1/4 tsp Turmeric powder
- 1/2 tsp Chilly powder
- 5 - Green chillies
- Salt, to taste
- 1 cup Thick coconut milk
- 11/2 - Thin coconut milk
- 1 tsp Mustard seeds
- Curry leaves A, a few
- 1 tsp Oil
Preparation
Step 1
Cook mango, onion, turmeric, green chillies and chilly powder together in thin coconut milk or second extract of coconut milk, till mango is cooked well.
Step 2
Add salt and thick coconut milk(first extract).
Step 3
Warm the oil in a pan or a kadai.
Step 4
Add mustard seeds and allow it to allow to crackle.
Step 5
Add curry leaves and sauté.
Step 6
Add the above seasoning into the curry, once it comes to a boil.
Step 7
Add very little onion, as it will make the curry sweeter.
Step 8
This curry tastes better as it sits. So make it in the morning and serve in the evening.
Tip
Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.
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