Sri Lankan green mango curry

Sri Lankan green mango curry

PT45M

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1
Begin by making the roasted curry powder – this will leave you with more than you need for this recipe, but it can be stored in an airtight container. 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
2
Cut the green mango into thick wedges, then place in a bowl (including the seed) with the chilli powder, turmeric, salt, 125ml water and 2 teaspoons of the roasted curry powder. Mix well add leave to marinate
3
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, curry leaves and cinnamon. Fry for a minute until fragrant, then add the onion
4
Cook for a few minutes, then stir in the curry leaves and pandan. Add the mango (discarding the seed), bring to the boil, then cover and leave to simmer for 12 minutes
5
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
6
Taste for seasoning, adjusting the salt and sugar if needed, then serve with rice
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