Mango Curry Recipe

Method7 steps · about 30 min

1. 1

   Step 1: Use only half cup mango flesh from the sides of the same two large fruits; reserve all remaining flesh for 3. Blend that half cup with EITHER 270 ml coconut milk or the separate three-quarter cup grated coconut plus three-quarter cup blending water, not both coconut routes.

   Uses half cup mango flesh from sides of same two fruits; reserve all remaining flesh 3 · 270 ml coconut milk only if grated coconut route omitted · three-quarter cup grated coconut only replacing coconut milk · three-quarter cup blending water only grated coconut route

2. 2

   Step 2: Heat coconut oil (1½ tbsp) and add green chilies (2), ginger (1 tbsp) and garlic (½ tbsp). Saute for a minute until the ingredients turn aromatic.

   Uses 1½ tbsp coconut oil · 2 green chilies · 1 tbsp ginger · ½ tbsp garlic

3. 3

   Step 3: Stir cumin, coriander or chosen curry powder, initial chili and only the first half teaspoon turmeric into the aromatic base. Add only remaining mango pieces after 1 and the separate half cup simmering water. Cook covered over medium-high two to three minutes.

   Uses ½ tsp cumin powder · 1½ tsp coriander powder · ⅛–¼ tsp Kashmiri red chili powder · first half teaspoon turmeric; remaining quarter only if needed · only remaining mango flesh after half cup puree 1 · ½ cup water · same main oil with ginger/garlic/green chilies

4. 4

   Step 4: Pour in the same mango-coconut puree from 1 and simmer gently two to three minutes. Add initial salt (1 tsp) and chosen half-to-one tablespoon jaggery/sugar to taste. Use only remaining up to quarter teaspoon turmeric if desired for color, then turn off.

   Uses half to one tablespoon chosen jaggery/sugar, taste-directed · 1 tsp salt · only remaining up to quarter teaspoon turmeric if color needs · same half cup from two fruits with one chosen coconut route · same remaining mango pieces with half cup cooking water and ground spices

5. 5

   Step 5: For the yogurt finish, let the curry cool slightly off heat. Whisk the half cup Greek yogurt smooth; stir only two to three tablespoons of the same cooked curry into it, then return the entire tempered yogurt mixture to the pot in two to three batches. Omit yogurt for dairy-free/vegan choice. Taste the finished chosen curry and use separately listed extra salt, sweetener or chili only if needed.

   Uses ½ cup Greek yogurt · extra salt only to taste finished curry · extra chosen sweetener only if listed half-to-one tablespoon insufficient to taste · extra chili only if more heat desired · only 2–3 tbsp of same curry to temper yogurt; unknown batch fraction

6. 6

   Step 6: Heat only the separate final 1½ tbsp coconut oil in a small pan. Add mustard seeds, dried red chilies (3), curry leaves (1 sprig) and optional sliced shallot (¼ cup). Sauté until aromatic and shallot is golden to light brown. Turn off, then add optional ground fenugreek.

   Uses 1½ tbsp coconut oil · ½ tsp black mustard seeds · 3 dried red chilies · 1 sprig curry leaves · ¼ cup shallots · ⅛ tsp fenugreek powder

7. 7

   Step 7: Pour the same finished tempering over the chosen mango curry. Cover five minutes to infuse the flavors, then serve with prepared rice.

   Covered mango curry infusion · 5 minUses same curry after optional yogurt tempered and returned · same final coconut oil and whole aromatics, heat off