The Vegetarian Curry Bible

Coconut Curry

Mango Curry

by Madhur Jaffrey

Ingredients

by daawat.com

Ingredients:

For the Curry:

•

1/2 cup tomatoes, chopped

1 cup onions, sliced

2 cups coconut milk

tbsp ghee (or butter)

Few curry leaves

1/2 tsp turmeric

Salt to taste

For Masala Paste:

1/2 cup grated coconut

garlic flakes

red chilies

green chilies

1 tsp poppy seeds

20-25 kiss miss (raisins)

2 tbsp coriander powder

1 tsp cumin seeds

1" ginger piece

•

3 meduim ripe mangoes, peeled pit removed and flesh cut into 1cm/½in

pieces

1 tsp ground turmeric

1 tsp cayenne pepper

1-1½ tsp salt

55g/2oz jaggery or brown sugar, if needed

310g/11oz coconut, freshly grated

3-4 fresh hot green chillies, coarsley chopped

½ tbsp cumin seeds

290ml/½ pint natural yoghurt, lightly beaten

2 tbsp coconut oil or any other vegetable oil

½ tsp brown mustard seeds

3-4 dried hot red chillies, broken into halves

½ tsp fenugreek seeds

10-12 fresh curry leaves, if avaliable

•

Method

Method:

1. Put the mangoes in a meduim-sized pan. Add 250ml/9fl oz water.

Cover and stew for 8-10 minutes over a meduim-low heat. Stir

occasionally. Add the turmeric, cayenne pepper and salt. Stir well. (If

the mangoes are not sweet enough, add the jaggery or brown sugar to

make the dish sweeter.)

Mix all the ingredients for the masala paste and blend into a fine paste.

Heat ghee, add masala paste, curry leaves and fry till the oil separates

from them.

Add tomatoes, onions, turmeric, salt and coconut milk. Mix well and

simmer till onions are cooked.

Serve with vegetable pulao.

2. Meanwhile, put the coconut, green chillies and cumin seeds in to a

blender. Add 250ml/9fl oz water and blend to a fine paste.

3. When the mangoes are cooked, mash them to a pulp. Add the coconut

paste. Mix. Cover and simmer over a meduim heat, stirring

occasionally, until the mixture becomes thick. This should take about

0-15 minutes. Add the yoghurt and heat, stirring, until just warmed