Mango Curry

1. I used 2 medium sized mangoes weighing 600 grams. Rinse, peel and dice to 3 inch portions and reserve aside. Scrape off the sides and the rest of the pulp to make it ½ cup (about 70 grams) and add it to a blender jar. Pour 9 oz/ 270 ml canned coconut milk. (or use ¾ cup grated raw coconut, ¾ cup water & ½ cup mangoes )
2. Blend to a smooth puree.

Make the curry

3. Heat 1½ tablespoons coconut oil and add
4. Pour ½ cup water and add the diced mangoes (I used about 300 grams).
5. Mix well and adjust turmeric to color preference. I started with half tsp but had to add another 1/4 tsp. Cook covered on a medium high heat for 2 to 3 mins. If you overcook your mangoes may disintegrate.
6. Pour the mango coconut milk & bring to a gentle simmer.
7. Cook for 2 to 3 mins and add ½ to 1 tablespoon jaggery or coconut sugar and 1 teaspoon sea salt. Mix and turn off the heat.

Temper yogurt

You can totally omit yogurt if you don’t prefer. If you plan to serve this curry later, you may refrigerate, add the yogurt at the time of serving and make a fresh tempering.

9. Move the pot from the stove to the kitchen counter and let cool down for a few mins. Add half cup Greek yogurt (or thick curd) to a bowl and whisk well until really smooth. Stir in 2 to 3 tablespoons of the mango curry and mix well. Add the tempered yogurt back to the pot & mix well. (this prevents your yogurt from splitting)
10. Taste test to adjust salt and sweetness. Mango curry should ideally be slightly sweet, tangy and spicy.

Tempering

11. Heat 1½ tablespoon coconut oil in a small pan and add half teaspoon mustard seeds, 2 to 3 dried red chilies, 1 sprig curry leaves and 3 to 4 tbsps sliced shallots or small red onions.
12. Saute until aromatic and the shallots are golden to light brown. Add 1/8 teaspoon methi seed powder/ fenugreek powder (optional). Do not burn.

Turn off and pour over the mango curry. Keep the curry covered for 5 mins to infuse and retain the flavors. Serve with brown rice or white rice.

How to make Mango Curry

Blend ½ cup diced mangoes (use the sides of cut mango) and coconut milk to a smooth puree. (If using grated raw coconut, blend with ¾ cup water & mango)

Heat coconut oil and add green chilies, ginger and garlic. Saute for a minute until the ingredients turn aromatic.

Stir in the cumin, coriander powder, red chili powder and turmeric. Add the remaining mangoes and pour water. Cook covered on a medium high heat for 2 to 3 mins.

Pour the mango coconut milk & bring to a gentle simmer. Cook for 2 to 3 mins and jaggery and salt. Mix and turn off the heat.

Add yogurt to a bowl and whisk well until really smooth. Stir in 2 to 3 tablespoons of the mango curry. Add the tempered yogurt back to the pot in 2 to 3 batches. Taste test to adjust salt and sweetness. It should ideally be slightly sweet, tangy and spicy.

Temper the curry

Heat oil in a small pan and add mustard seeds, red chilies, curry leaves and sliced shallots. Saute until aromatic and the onions are golden to light brown. Turn off and add ground fenugreek if using

Pour over the mango curry and cover with a lid to infuse the flavors. Serve with brown or white rice.