Sri Lankan green mango curry
Green, firm, unripe mangoes are a world away from their juicy, sweet, ripened counterparts, acting more like a vegetable that’s delicious when shredded or gently softened in a sauce. This Sri Lankan curry puts the fruit centre stage, bolstering its pleasing texture with an array of spices, warming chilli and – of course – Sri Lanka’s beloved coconut.
Ingredients
Metric
Imperial
Roasted curry powder
- 4 cardamom pods, seeds only
- 1 tsp basmati rice
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp black mustard seeds
- 1 tsp fennel seeds
- 4 cloves
- 500g of green mango
- 2 tsp chilli powder, toasted until dark but not burnt
- 1/2 tsp turmeric
- 1 1/2 tsp salt
- 3 tbsp of vegetable oil
- 1/2 tsp black mustard seeds
- 1 tbsp of ginger, finely chopped
- 1 tbsp of garlic, finely chopped
- 1 green chilli
- 4 cardamom pods, crushed
- 4 cloves, crushed
- 3 dried chillies, broken in half
- 1 cinnamon stick, 2cm long
- 1/2 onion, sliced
- 10 curry leaves, or more if they're small
- 1 pandan leaf, 4cm long
- 175ml of coconut milk
- 2 tbsp of caster sugar
- 1 tsp distilled vinegar
Method
Begin by making the roasted curry powder. Toast all the ingredients in a dry frying pan for a few minutes until fragrant, then grind into a powder using a pestle and mortar or spice grinder. Store in an airtight container until needed
- 4 cardamom pods, seeds only
- 1 tsp basmati rice
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp black mustard seeds
- 1 tsp fennel seeds
- 4 cloves
Place the mango flesh and its seed in a bowl with the chilli powder, turmeric, salt, 125ml water and 2 teaspoons of the roasted curry powder. Mix well add leave to marinate
- 500g of green mango
- 2 tsp chilli powder, toasted until dark but not burnt
- 1/2 tsp turmeric
- 1 1/2 tsp salt
Meanwhile, heat the oil in a large saucepan over a medium heat. Add the mustard seeds and once they begin to crackle add the ginger, garlic, green chilli, cardamom pods, cloves, dried chillies and cinnamon. Fry for a minute until fragrant, then add the onion
- 3 tbsp of vegetable oil
- 1/2 tsp black mustard seeds
- 1 tbsp of ginger, finely chopped
- 1 tbsp of garlic, finely chopped
- 1 green chilli
- 4 cardamom pods, crushed
- 4 cloves, crushed
- 3 dried chillies, broken in half
- 1 cinnamon stick, 2cm long
- 1/2 onion, sliced
Cook for a few minutes, then stir in the curry leaves and pandan leaf. Add the mango (discarding the seed), bring to the boil, then cover and leave to simmer for 12 minutes
- 10 curry leaves, or more if they're small
- 1 pandan leaf, 4cm long
Add the coconut milk, then cover and leave to cook for a further 5 minutes. Add the sugar and vinegar and simmer for another 5 minutes, or until the mango is tender. You may need to add a little more water if the curry starts to catch on the bottom of the pan
- 175ml of coconut milk
- 2 tbsp of caster sugar
- 1 tsp distilled vinegar
Taste for seasoning, adjusting the salt and sugar if needed, then serve with rice
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