Biodiversity for Food and Nutrition Project Sri Lanka

Print
Email

MANGO CURRY


INGREDIENTS

 

• Green Mangoes (ones that slightly ripe) - 3 
• Mustard seeds - 1 teaspoon
• Chillie powder - 1-2 teaspoon
• Turmeric powder - 1 teaspoon
• Curry powder - 1 teaspoon
• Onion chopped - 1 
• Green chilles chopped - 1-2 
• Cinnamon - 2 piece of 
• Cloves garlic chopped - 2 
• Ginger chopped -1/2" piece 
• Cardamoms, crushed - 3 
• Cloves crushed - 2 
• Sugar - 1 tablespoon
• Coconut milk - 1/2 cup of 
• Cooking oil - 2 tablespoon
• Salt, pepper to taste
• Curry leaves (optional)

 

 

 

Preparation

• Heat a medium size pan under medium fire.
• Fry the mustard seeds in oil.
• Cover and let the seeds pop.
• Next reduce heat add turmeric, chillie powder, curry powder and fry for about 20 seconds.
• Next add onion, green chillies, ginger, garlic and curry leaves and fry till fragrant.
• Finally add all the ingredients except the coconut milk.
• Cook covered for about 20-30 mins under low heat. Add the coconut milk, cook for another 3 mins.
• Serve warm with rice.