Angamali Special Raw Mango Curry

Ingredients (Serves 8)

1. Raw mango (chanacha/vilanja manga preferred (raw mango that is about to ripe)) – 1.5 cup, peeled and cut into pieces

Turmeric powder – 1/4 tsp

Chilly powder – 1/2 tsp

Salt – To taste

2. Onion – 3/4 – 1 cup

Shallots – 5, sliced

Ginger – 1  tsp, thinly sliced

Green chilies – 3, slit

Curry leaves – A few

Vinegar – 1 tsp

Coconut oil – 2 tsp

Salt – To taste

3. Turmeric powder – 1/4 tsp

Chilly powder – 1 – 1.5 tsp

Coriander powder – 2 tsp

Garam masala / fennel powder – A tiny pinch

4. Thin coconut milk – 2 – 3 cups

5. Thick coconut milk – 1/4 cup

6. Salt – To taste

To season

7. Coconut oil – 1 tbsp

Shallots – 3 – 4, thinly sliced

Dried red chilies – 2, broken

Curry leaves –  A few

Method

1. Marinate the mango pieces with remaining ingredients numbered 1. Set aside for 30

2. Combine all the ingredients numbered 2 in a vessel. Crush well using your fingers (njeruduka). Add the spice powders numbered 3. Mix well. Add thin coconut milk  and marinated mango pieces. Cook covered for about 15 minutes until the mango pieces turn soft and gravy is medium thick. Add more coconut milk, if it is very thick. Once done, add 1/4 cup thick coconut milk. Cook for a minute over low heat and switch off.

3. Heat 1 tbsp coconut oil in a small pan over medium-high heat. Fry dried red chilies and shallots until golden. Add curry leaves and fry for a few seconds. Pour this seasoning over the gravy. Serve after 30 minutes.