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Fruit in curries is highly underrated. There’s something about adding fruit that gives the dish a unique freshness and exquisite natural flavour. This classic green mango curry from the Angamaly region of Kerala is the perfect example of using fruit to your advantage in an Indian-style curry.
It is usually made on the evening meal before a wedding this delicious creamy curry is made with raw mangoes, coconut milk and a unique blend of spices. It’s usually made with seafood, another staple of Kerala cooking but you can always change the protein depending on your preferences or leave it out altogether for a vegetarian version.
The green mango gives the curry a tart edge and since they’re rich in vitamins A and C plus high in dietary fibre, this dish is both healthy and delicious. Serve it up with plain white rice to let the complexity of the curry shine.
Ingredients
Marinade
- ½ Cup Raw Mango
- ½ tsp Red Chilli Powder
- ¼ tsp Turmeric
- ¼ tsp Salt
Cooking
- 12 to 15 Sliced Shallots
- 2 Slit Green Chillies
- ½ tsp Finely Chopped Ginger
- 4 to 5 Curry Leaves
- ½ tbsp Coconut Oil
- ¼ tsp Salt
- ¼ tsp Red Chilli Powder
- ½ tsp Coriander Powder
- ¼ tsp Turmeric
- ⅔ Cup Water
- ⅓ Cup Thick Coconut Milk
Tadka
- 1 tsp Coconut Oil
- 3 to 4 Sliced Shallots
- 2 Red Chillies
- 3 to 4 Curry Leaves
Method
- Peel and deseed the mango, cut it into chunks and mix it with the chilli powder, turmeric and salt for 15 minutes.
- In a deep pan, chop and add the shallots, ginger, chillies, curry leaves salt and coconut oil, stir them well to coat.
- Then add the marinated mango pieces, ⅔ cup water and 2 tbsp coconut milk.
- Over medium heat, simmer the mix for 10 minutes till the mango pieces are just turning translucent.
- Turn off the heat. Add the rest of the coconut milk and mix well.
- In a tadka pan, heat the coconut oil, add the sliced shallots and fry till they start to brown.
- Add red chillies and curry leaves, and stir-fry for a few seconds.
- Add the tempering to the curry, and mix well, serve hot.
