Sweet and Spicy Mango Curry

It is mango season here in Australia, so it’s the perfect time to make a curry.  Fresh juicy mangoes when cooked add a sweetness to the spicy curry. It’s best to use small ripe mangoes and serve each one a whole mango. I used Kensington Pride mangoes as they are the smallest and the sweetest variety and my favourite too.

For this curry I used 2 mangoes but for those of who are in Maldives, you can use 4 mangoes as the Maldivian variety is quite small. Feel free to use your favourite curry powder. This  time I have used a popular brand, Baba’s fish curry powder which is readily available in Asian Grocers.

I have cooked this curry many times using ‘Addu Havaadhu’ a traditional curry paste popular among Maldivians. So those of you who have it, by all means  use it. It goes very well with the mangoes.

I like my curries a bit thicker, but feel free to adjust to your desired consistency. Curries are quite forgiving, so even if you do not have all the ingredients like curry leaves or pandan leaf, you can still make a good curry. The measurements are there as a guide. A good cook will be able to improvise and make do with what is available. One of the secrets to cooking a good curry is to take time cooking the onions just right, it should be soft, lightly browned and fragrant.

For a vegetarian version leave out the smoked tuna. We Maldivians love our smoked tuna and add it to most of our dishes, it is a pantry staple for most of us.

So go on make this easy one pot curry, I promise you will be in for a sweet and spicy finger licking delight. Goes well with rice, rotis or even bread.

Preparation time: 10 minutes
Cooking time40 minutes
Serves: 2 – 4

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Ingredients

  • 2 whole ripe mangoes,  324 grams each, washed and peeled (keep them whole)
  • 3 tablespoon olive oil
  • 150 g onion or 1 medium onion thinly sliced
  • 1 teaspoon grated ginger
  • 1 tablespoon crushed garlic
  • 2 green cardamom pods lightly crushed
  • 1 sprig curry leaves thinly sliced
  • 2×10 cm pandan leaf
  • 1 stock cube (chicken or vegetable).
  • 1 tablespoon tomato paste
  • 2 tablespoon curry powder (I used Baba’s fish curry powder)
  • 2 medium sized tomatoes chopped
  • 25 g Maldives smoked tuna, thinly sliced (optional)
  • 1 teaspoon salt or to taste
  • 1/2 habanero or to taste
  • 1 cup water
  • 1/4 cup coconut milk powder dissolved in 1/2 cup of hot water or use freshly squeezed coconut milk if available

Method
1. In a medium sized pot, add the oil, onion, ginger, garlic, cardamom pods, curry leaves, pandan leaf, stock cube and cook them on medium heat until the onions are lightly browned and fragrant.

2. Add the tomato paste, give it a stir and mix in well the onions.  Then add the curry powder, give it a stir and add the water, tomatoes, chilli, the whole mangoes, smoked tuna if using, and salt.

3. Gently stir the curry, bring to a boil, reduce heat to medium-low.
Cover and cook until the mangoes are soft or for  about 20 minutes or so, stirring gently from time to time, being careful to keep the mangoes intact.

4. Add the coconut milk, gently mix it well, cook for a minute or so. Take off heat, serve with rice, rotis or bread.

If you make the recipe, please share it by tagging @nattulicious on Instagram. Please leave a comment too if you like the recipe. I would love to hear from you.

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