INGREDIENTS
3 mangoes
3 clove garlic
1 sprig curry leaves
1 piece rampe
1 tsp mustard seeds
2 tsp Maldives fish
1 tsp saffron
1 small onion, slices
1 green chili 1-2 tsp chili powder
1 tsp Sri Lankan roast curry powder
2 inch piece cinnamon
1 tsp sugar cup coconut milk
1 Tbsp oil Salt
METHOD
Cut Mangoes in lengthwise.
Fry mustard seeds in hot oil until cracked.
Add curry leaves, rampe, saffron, chili powder, curry powder, fry it for about 20 seconds.
Next add onion, garlic, green chilies, Maldives fish, fry it for about 30 seconds.
Mix mangoes to a fried curry mixtureMix well.
Cover the pan and cook in very low heat until mangoes are tender.
Then pour the coconut milk and cook for about 3-4 minutes.
Finally add sugar and mix well.
