Mangalorean mango curry in a roasted coconut and red chili masala: mango cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 37 minutes.
Prep 13 min Cook 24 min Serves 4 Easy
Ingredients
🧅Onion2 medium, finely chopped
🍅Tomato2 medium, chopped
🧄Garlic4 cloves, minced
🫙Ginger1 tbsp, grated
🌶️Cumin Seeds1 tsp
🌶️Coriander Powder1 tsp
🌶️Turmeric Powder1/2 tsp
🌶️Dried Red Chilies4
🌶️Red Chili Powder1 tsp
🫙Coconut Oil2 tbsp
🥭Mango2 raw or firm mangoes, cubed
🥥Grated Coconut1/2 cup
🍯Jaggery1 tbsp
Optional extras
🌿Fresh Cilantro2 tbsp, chopped
Instructions
1
Peel and cube the mangoes; keep the jaggery ready to balance their sourness.
2
Heat the coconut oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the ground roasted coconut-chili paste.
4
Add the mango, jaggery and 1/2 cup water; simmer until the mango is just tender and the gravy is sweet-sour.
5
Finish with cilantro; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Peel and cube the mangoes; keep the jaggery ready to balance their sourness.
Heat the coconut oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the ground roasted coconut-chili paste.
Add the mango, jaggery and 1/2 cup water; simmer until the mango is just tender and the gravy is sweet-sour.
Finish with cilantro; taste for salt and serve hot with rice or roti.
