Sri Lankan green mango curry

2
45 minutes

Ingredients

  • 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

Method

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