Mango Curry (Indian Style)

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Blend ½ cup of the diced mango and the coconut milk into a smooth puree. (If using grated raw coconut, blend it with the mango and ¾ cup water.)
2. Heat the coconut oil, then add the green chilies, ginger and garlic. Sauté for about a minute until aromatic.
3. Stir in the cumin, coriander powder, red chili powder and turmeric. Add the remaining mango and the water. Cover and cook on medium-high heat for 2 to 3 minutes.
4. Pour in the mango coconut milk puree and bring to a gentle simmer. Cook for 2 to 3 minutes, then add the jaggery and salt, stir, and turn off the heat.
5. Whisk the yogurt in a bowl until very smooth. Stir in 2 to 3 tablespoons of the curry, then return the yogurt mixture to the pot in 2 to 3 batches. Taste and adjust salt and sweetness; the curry should be slightly sweet, tangy and spicy.
6. For the tempering, heat the second portion of coconut oil in a small pan. Add the mustard seeds, dried red chilies, curry leaves and sliced shallots, and sauté until fragrant and the shallots are golden to light brown. Turn off the heat and add the ground fenugreek if using.
7. Pour the tempering over the curry, cover with a lid and let the flavors infuse. Serve with brown or white rice.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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