Tuesday, January 25, 2011

Mango Curry Recipe

Green mango - 1 no
(sliced) (my mangos were half green half overripe- hense the curry)
Shallots(Kunjulli) - 2 nos
Onion(big) - 1/4 of one
(thinly sliced)
Green chillies - 2 nos
Mustard seeds - 1 tsp
Currry leaves - A few (i still dont have any)
Grated coconut - 1/4 cup
Coconut milk - 1/4 cup
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/4 tsp
Salt - As required
Oil - 1 tbsp

Preparation Method
Slice up the mango like you would potato's in an Irish stew, some chunky bits and some skinny bits.
Marinate the sliced mango with little bit of salt, turmeric, red chilly powder and coriander powder for 10 mins. Ratio = pinch : 2 : 1.5 : 2
Dice onion
Heat 1 tbsp of impure sesame oil in your saucepan (I could only find pure)
Add 2 teaspoons mustard seeds. (avoid using wholegrain seeds, the water in the jar with them made them leave the saucepan like popcorn. Actually that worked so badly I started again and put the mustard on the mango instead.)
Add curry.
Add red pepper that was in the fridge drying (cut it up first)
Add a dozen Jalapeno slices
Add diced Ginger
Add onion and jalapenos and fry, till onion turns golden brown.
Await browning of the onions, enjoy smell.

Add the mango slices and mix well.
Add a little bit of water and cook for a few mins.
Add 250ml of coconut milk

To add coconut milk that does not curdle:
Put coconut along with little water in the blender.
Strain out the milk and keep aside the first milk.
Repeat the above process with coconut and extract the second milk.
Add the second milk into the pan and allow it to boil.
Add the first milk and remove from flame.
Simmer keeping it on a low heat i.e. do not boil.

After a while it will be cooked, maybe an hour?

[Courtesy of Riverbank... well sort of]