Although we are in the Christmas season I feel obliged to post this recipe. I am fulfilling a request from an email I got a few weeks ago from Farhana. I just happened to get some long mango, even though mango is not in season, so I decided to do the post. Curry mango is another side dish that goes great with roti or rice along with curry chicken, channa, potato and a little kuchela or chutney, but I personally like to enjoy it by itself to savour the taste. That too and I also don’t like how the rice sticks to it when you’re eating, if you know what I mean.Â Â As a matter of fact, I don’t even like rice on my meat haha!!
Curry Mango Recipe
Anyhow, I’ll be short this morning because we have some more posts to come and I have some painting to do; you know how this Christmas rush could be. Here’s curry mango.
1 hot pepper
2 cloves garlic , chopped
5 leaves chadon beni
5 mangoes (half ripe)
3 tbsp curry
2 tbsp water ( to mix curry)
1 tsp saffron powder
1 tsp geera powder (cumin)
2 tbsp salt
3 tbsp sugar (or to taste)
2 tbsp oil
that has to be removed together with the pieces of the seed.
to infuse and water to evaporate.
The mango should have a semi dry, paste like
consistency when done. Season to taste and serve.
I sometimes add a little more pepper or sugar according to how sour the mangoes were. The end result should be a semi sweet but peppery taste. Well, I hope you all enjoy the recipe it was a joy for me to post it. Bye!