Raw Mango Curry Without Coconut
This homestyle coconut curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.
Ingredientsfor 4 servings
- 2 Raw mango
- 2 Green chilly
- 1 tsp Ginger garlic — chopped
- 2 tsp Red chilly powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Mustard
- 2 tbsp Oil
- Curry leaves, a few
- Salt, to taste
Preparation
Step 1
For preparing Raw Mango Curry without Coconut, first take all the ingredients and keep it ready.
Step 2
Heat the oil in a clay pot, let the mustard seeds crackle and add raw mango, crushed ginger garlic, green chillies, curry leaves and stir for a few seconds.
Step 3
Add red chilly powder, turmeric powder and salt to taste.
Step 4
Add 1 1/2 cup water.
Step 5
Let it cook for 10 minutes.
Step 6
Raw Mango Curry without Coconut is ready.
Tip
Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.
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