Mango Curry

Ingredients

• •2 whole green unripe mangoes
• •4 whole shallots
• •4 whole Indian or Thai green chiles
• •1 inch ginger
• •3 cloves garlic
• •3 Tbsp coconut vinegar or white vinegar
• •1½ tsp salt
• •3 cups coconut milk
• •1 Tbsp coconut oil
• •1½ tsp black mustard seeds
• •4 whole dried red chiles
• •20 pieces curry leaves
• •to taste Fried Onions
• •to taste Basmati Rice

Cooking Instructions

1. 1.

   In a bowl, combine mangoes, shallots, green chiles, ginger, garlic, vinegar, and salt and mix well. Set aside for 2 hours.

   120 min

2. 2.

   In a large saucepan, combine mango mixture and coconut milk and bring to a boil. Reduce heat and simmer for 5 minutes, or until mangoes are softened.

   10 min

3. 3.

   Have a splash guard and measured spices nearby. Heat oil in a small frying pan over medium-high heat until nearly smoking. Immediately reduce heat to medium. (You can test the heat of the oil by dropping in a couple of seeds. The oil is at the correct temperature when the seeds crackle, but do not burn.) Add mustard seeds and temper for a few seconds, until they stop popping. (Cover with the splash guard, if needed.) Add red chiles and curry leaves and cook for 15-20 seconds. Add the tempered spice mixture to the saucepan and stir to combine.

   5 min

4. 4.

   Garnish with fried onions (if using). Serve with rice.

   2 min

5. 5.

   Tempering is a traditional method of extracting optimal flavor from Indian spices, and it is a skill learned with practice! Reducing the heat a little before adding the spices prevents the spices from burning and adding a bitterness to your dish. If they do burn, simply start again with fresh spices.