1 min read
05 Jun

Mango Curry (Preparation time 10 minutes cooking time 30 minutes) 6 servings.

2 (300 g) small cut, ripened at home mangoes cut length ways. 

2 tbs Jazz On The Green curry powder

½ tsp turmeric powder

¼ tsp black mustard seeds

1 tsp black pepper seeds

5 cloves garlic

4 Indian shallots

2 cm cinnamon stick

2 cardamom pods

2 cloves

1 tbs coconut oil

1 sprig of curry leaves

10cm pandanous leaf

2 green chillies

2 dry red chillies (finely sliced or whole)

1-2 tbs brown sugar

Salt to taste

400ml cold water

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Heat the coconut oil in a pot and fry these ingredients gradually in this given order. First add mustard, cloves, cardamom, sprig curry leaves, finely sliced garlic, shallots, green chillies, red chilies, black pepper seeds, cinnamon stick, and sugar, fry until onion is golden brown.Add sliced mangoes, Jazz On The Green curry powder, turmeric powder and water in to the mixture and stir well. Add a pandanous leaf and salt to taste. Cook for about 30 minutes at medium to low heat. Mangoes should be lovely and tender, with a sweet and sour taste to the curry

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Cooking tip: Peru’ s green mangoes are ideal if Sri Lankan mangoes are not available. Add Finely sliced green chillies, crushed red dry chillies, and powdered black pepper to increase medium hot to very hot.  Add whole chillies with stem and black pepper seeds to keep the curry mild hot. Crushed garlic is always ideal in any curries. Indian shallots are commonly used in Sri Lankan cooking or red onion will do. Pandanous leaves and curry leaves give an authentic taste to your curry. They are often found in Asian supermarkets. serve with basmathi rice.Perfecr vegan dish.

Order your Roasted curry powder Here !

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