Coconut mango curry finished in coconut milk: mango cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 29 minutes.
Prep 10 min Cook 19 min Serves 2 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
🫙Coconut Milk1 cup
🌶️Red Chili Powder1 tsp
🫙Coconut Oil2 tbsp
🥭Mango2 raw or firm mangoes, cubed
🍯Jaggery1 tbsp
Optional extras
🌿Fresh Cilantro2 tbsp, chopped
🌿Curry Leaves1 sprig
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 coconut milk.
4
Add the mango, jaggery and 1/2 cup water; simmer until the mango is just tender and the gravy is sweet-sour. Stir in the coconut milk in the last few minutes and heat without boiling.
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 coconut milk.
Add the mango, jaggery and 1/2 cup water; simmer until the mango is just tender and the gravy is sweet-sour. Stir in the coconut milk in the last few minutes and heat without boiling.
Finish with cilantro; taste for salt and serve hot with rice or roti.
