Sri Lankan green mango curry

45 minutes


  • 500g of green mango
  • 2 tsp chilli powder, toasted until dark but not burnt
  • 1/2 tsp turmeric
  • 1/2 onion, sliced
  • 1 green chilli
  • 1 tbsp of garlic, finely chopped
  • 1 tbsp of ginger, finely chopped
  • 4 cardamom pods, crushed
  • 4 cloves, crushed
  • 1 cinnamon stick, 2cm long
  • 10 curry leaves, or more if they're small
  • 1 pandan leaf, 4cm long
  • 1/2 tsp black mustard seeds
  • 2 tbsp of caster sugar
  • 1 tsp distilled vinegar
  • 1 1/2 tsp salt
  • 3 tbsp of vegetable oil
  • 3 dried chillies, broken in half
  • 175ml of coconut milk

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


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
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
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
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
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
Taste for seasoning, adjusting the salt and sugar if needed, then serve with rice