Sri Lankan green mango curry

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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.

First published in 2020




Roasted curry powder



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


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


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


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

Kolamba is a Sri Lankan restaurant in Soho, London, owned by Eroshan and Aushi Meewella.

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