Curry de Mango Sri Lankan
By Chef Sri Lanka (@chef_sri_lanka)
Ingredients
- 3 mangoes (1 ½ lbs mangoes, with the seed)
- 3 tbsp coconut oil (or neutral oil)
- 2 garlic cloves (chopped)
- ½ medium red onion (sliced)
- 1 tbsp mustard seeds
- 1 ½ tsp curry powder
- 1 - 2 tbsp sugar (as needed)
- 1 ½ tsp cayenne pepper
- ¼ heaped tsp salt (plus more to taste)
- ½ cup water
- 2 tbsp desiccated coconut
- ¼ cup coconut milk
- 2 serrano pepper slices (cut lengthwise or across, and de-seeded if you prefer your curry to be less spicy)
- ¼ tsp white vinegar
Directions
- 1Wash and cut the mangoes. To cut the mangoes - slice off the top stem, and then slice off the cheeks of the mangoes. Cut the sides off the mango seed. Then cut each mango cheek into 3 strips, so that all the mango pieces are roughly equal in size. You will end up with 8 mango pieces plus the seed, per mango.
- 2Heat 3 tbsp of coconut oil (or any neutral oil) in a large non-stick saucepan. Add the sliced onion, garlic and mustard seeds. Saute for a few minutes until the onions have softened.
- 3Add the curry powder, 1 tbsp sugar, cayenne pepper and salt. Mix for a few seconds to heat the curry powder until you can smell the spices.
- 4Add water, desiccated coconut and coconut milk, and mix through and heat to simmer.
- 5Add the mangoes, serrano pepper and white vinegar and gently mix to coat the mangoes with the spices. Cover and let the mango curry simmer for 15 - 20 minutes, stirring gently every 5 minutes, until the mango flesh has softened, but not mushy.
- 6Halfway through the cooking process, taste the curry and season to taste. Add the extra 1 tbsp sugar if needed (if your mangoes are particularly sweet, you may not need this extra sugar). Stir to combine, and cook for the remaining time.
- 7Serve hot with rice. Enjoy!