Although we are in the Christmas season I feel obliged to post this recipe, curry mango. 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. 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 tablespoons curry
2 tablespoons water ( to mix curry)
1 teaspoon saffron powder
1 teaspoon geera powder (cumin)
2 tablespoons salt
3 tablespoons sugar (or to taste)
2 tablespoons coconut oil
Cut up the mango and clean. There is a semi transparent lining that has to be removed together with the pieces of the seed.
Add the salt and boil the mangoes.
Drain and set aside.
Sauté the garlic and hot pepper. Add the curry mixture and cook for about two minutes.
Add the sugar to the mangoes then pour into the pot and evenly coat with the curry.
Pour a little water and add the chadon beni now. Cook for another 5 -7 minutes to allow the curry 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!
- 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 su flower oil
- *Note: It is recommend to those suffering from hypertension to reduce the salt content in this recipe to at least 1 tsp.
- Cut up the mango and clean. There is a semi- transparent lining that has to be removed together with the pieces of the seed.
- Add the salt and boil the mangoes. Drain and set aside.
- Mix the curry, saffron, geera powder and water. Saute the garlic and hot pepper. Add the curry mixture and cook for about two minutes.
- Cook for another 5 -7 minutes to allow the curry. To infuse and water to evaporate. The mango should have a semi dry, paste like consistency when done. Season to taste and serve.