Raw Mango Coconut Curry

Hello HTS Community

Today I bring to you a gem from South India, a flavour bomb. This Kerala style recipe, locally known as Angamaly Pacha Manga Curry (Angamaly is a town in Kerala; Pacha means raw; and manga means mango) pairs the sourness of raw mango with mellow coconut milk, introducing heat from green and red chillies, umami from fried onions and curry leaves adding a fresh note.

The actual magic happens before taking the recipe to the stove by crushing a mix of onions, ginger, green chillies and curry leaves with hands, and using it to marinate raw mango pieces. Half of the process is done, and the cooking takes less than 20 minutes. So try this amazing curry from Kerala with a good serving of hot rice to tantalise your tastebuds.

If you like this recipe, try other Indian recipes like Kurma Curry, Kairi Panna- Raw Mango Beverage and Kheer- Milk and Rice Pudding.

Ingredients you will need:

Group 1

• Small onion (sambhar onion)- 100g or 1 cup, sliced
• Ginger- 2 inch, julienne
• Green chillies- 2, slit in half
• Curry leaves- 1 sprig
• Vinegar- 1+1/2 teaspoon
• Salt- to taste

Spices for marinate

• Haldi (Turmeric powder)- 1 teaspoon
• Lal mirch (red chilli powder)- 1 teaspoon
• Dhaniya powder (coriander powder)- 2 tablespoon
• Coconut oil- 2 teaspoon

Other ingredients

• Raw mango- 1, cut into long pieces
• Thin coconut milk- 2 cups (Coconut milk to water ratio 1:4)
• Thick coconut milk- 1/2 cup

For Tempering (Tadka)

• Coconut oil- 1 tablespoon
• Red chilli whole- 2
• Small onions (sambhar onions)- 50g or 1/2 cup, sliced
• Rai (mustard seeds)- 1 teaspoon
• Curry leaves- 1 sprig

Steps:

• Start with crushing group 1 ingredients with your hands in the cooking pot. You will experience aroma from curry leaves and ginger, and this is what we want.
• Next add spices for marinate along with coconut oil and use your hands to mix it all nicely.
• To this add pieces of raw mango, mix well and set aside for 15 minutes to rest.

• After 15 minutes, add thin coconut milk and switch on the heat. Cook for about 10 minutes on medium heat until mango pieces are soft.
• Add thick coconut milk to the curry and cook for another 5 minutes. Adjust salt and take it off heat. Cover the pot and keep aside.

• To make the tempering, heat a small pan and add coconut oil, mustard seeds and whole red chillies. Once mustard seeds start to splutter, add chopped onions and cook them on low heat until golden in color. Make sure they do not burn.
• Once onion pieces are golden add curry leaves and pour this tempering on top of the curry. Mix well and serve with hot rice.