Instructions: Wash and cut the mangoes. Heat 3 tbsp of coconut oil (or any neutral oil) in a large non-stick saucepan. Add the curry powder, 1 tbsp sugar, cayenne pepper and salt. Add water, desiccated coconut and coconut milk, and mix through and heat to simmer. Serve hot with rice
Ingredients:
- 3 tbsp coconut oil or neutral oil
- 2 garlic cloves chopped
- One half of a medium red onion sliced
- 1 tbsp mustard seeds
- 1 ½ tsp curry powder
- 1 - 2 tbsp sugar
- 1 ½ tsp cayenne pepper
- ¼ heaped tsp salt plus more to taste
- ½ cup water
- 2 tbsp desiccated coconut
- ¼ cup coconut milk
- 2 Serrano pepper slices cut length-ways or across, and de-seeded if you prefer your curry less spicy
- 3 mangoes 1 ½ lbs mangoes, with the seed
- ¼ tsp white vinegar
Instructions:
- Wash and cut the mangoes. To cut the mangoes - slice off the top stem, and then slice off the cheeks of the mangoes. Cut the sides off the mango seed. Then cut each mango cheek into 3 strips, so that all the mango pieces are roughly equal in size. You will end up with 8 mango pieces, plus the seed.
- Heat 3 tbsp of coconut oil (or any neutral oil) in a large non-stick saucepan. Add the sliced onion, garlic and mustard seeds. Saute for a few minutes until the onions have softened.
- Add the curry powder, 1 tbsp sugar, cayenne pepper and salt. Mix for a few seconds to heat the curry powder until you can smell the spices.
- Add water, desiccated coconut and coconut milk, and mix through and heat to simmer. Add the mangoes, serrano pepper and white vinegar and gently mix to coat the mangoes with the spices. Cover and let the mango curry simmer for 15 - 20 minutes, stirring gently every 5 minutes, until the mango flesh has softened, but not mushy. Halfway through the cooking process, taste the curry and season to taste. Add the extra 1 tbsp sugar if needed (if your mangoes are particularly sweet, you might find that you won’t need extra sugar). Stir to combine, and cook for the remaining time.
- Serve hot with rice. Enjoy!
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