Mango curry
Roopa Gulati
A South Indian mango curry, enriched with coconut milk and flavoured with mustard seeds and curry leaves
Recipe Meta
Prep
10 mins
Cook
10 mins
Serves
4
Difficulty
Medium
Ingredients
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 12 curry leaves, plus 6 extra for finishing
- ½ tsp dried red chilli flakes
- 25g ginger, grated
- ¾ tsp turmeric powder
- 400ml coconut milk
- 3 green chillies, slit along their length
- 250ml full fat natural yoghurt
- 2 tbsp coconut cream
- 3 mangoes, peeled and cut into wedges
- A handful chopped coriander, to garnish
Method
Heat 3-4 tbsp oil in a wok. When hot, add the mustard seeds, followed by the cumin seeds, 12 curry leaves, chilli flakes and ginger.
Stir everything around for about 30 seconds, until the spices release their aroma, then add the turmeric and cook for a further 10 seconds.
Turn the heat to low and add the coconut milk and slit chillies. Bring to a simmer, stirring occasionally.
Gradually add the yoghurt and coconut cream, stirring all the time.
When it starts bubbling at the edges, turn off the heat and stir in the chopped mangoes, reserved curry leaves and chopped coriander.
Image: Lizzie Mayson
