Mango Curry Recipe
Mango Curry Recipe. An intriguing mix of sweet and fiery, this Mango Curry is one recipe you shouldn’t miss this late spring! With the decency of mango and the tart taste, this curry recipe is best matched with hot steaming rice, and it’s yummy to such an extent that you’ll not quit licking your fingers!
Elements of Mango Curry
4 Servings
4 medium mango
1 teaspoon cumin
1/4 teaspoon asafoetida
1/4 teaspoon turmeric
1 teaspoon dry mango powder
1 cup Coconut milk
10 curry leaves
2 tablespoon ghee
1/2 teaspoon mustard seeds
2 teaspoon coriander powder
1 teaspoon Red stew powder
1 1/2 cup Water
1 tablespoon juice of 1 lemon
1 1/2 teaspoon salt
Mango Curry Recipe
Instructions to make Mango Curry
Stage 1
Scoop the mangoes out and mix them to get the mash. Hold the pips and keep them to the side.
Stage 2
Presently heat ghee in a skillet, splutter cumin and mustard seeds for a couple of moments when the ghee is hot.
Stage 3
Presently, add the coriander powder, amchoor powder, turmeric powder, red bean stew, salt and sautéed food briefly. Sprinkle a water to stay away from the zest from adhering to the base and getting scorched. Presently add the mango pips. Allow them to cover with the flavors.
Stage 4
Following two minutes, pour over the mango mash and mix for 5 minutes.
Stage 5
At long last, add water and cook till it thickens a bit. Then add coconut milk. Let this stew for 5 minutes.
Stage 6
Presently take it off the intensity, add lemon squeeze and polish it off by adding a treating tadka of asafoetida (hing) and curry leaves. Present with rice or any bread you love eating.
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