Aromatic Indian Mango Curry with Coconut and Mustard Seeds
A tropical twist to a classic Indian curry
This flavorful Indian curry combines the sweetness of ripe mangoes with the creaminess of coconut milk, accented by the warmth of mustard seeds and spices.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Mango Curry
For the Spice Paste
Preparation
Preparing the Mango Curry Base
Heat oil
Heat oil in a large saucepan over medium heat.
Add mustard seeds
Add mustard seeds and let them splutter.
Sauté aromatics
Stir in onions, garlic, and ginger until onions are translucent.
Preparing the Spice Paste
Dry roast spices
Dry roast the dried red chilies, shredded coconut, cumin seeds, and coriander seeds in a small pan, until fragrant.
Be careful not to burn the spices while dry roasting.
Grind to paste
Grind the roasted mix to a smooth paste with a little water.
Cook paste
Add this paste to the saucepan with the onions, cooking for 2-3 minutes.
Adjust the number of red chilies based on your spice preference.
Cooking Process
Simmer the curry
Pour the coconut milk into the saucepan, stir well, and bring to a gentle boil.
Incorporate mango
Add the cubed mangoes, turmeric powder, ground cumin, ground coriander, and salt. Let it simmer until mangoes are tender.
Final touches
Stir in chopped fresh cilantro before serving to enhance the aroma.
Plating & Serving
Aromatic Indian Mango Curry with Coconut and Mustard Seeds
Aromatic Indian Mango Curry with Coconut and Mustard Seeds
Plating & Serving
Serve the mango curry hot in a shallow bowl. Garnish with a fresh sprig of cilantro for an added pop of color.
Sauce Pairings
Garnishes & Accompaniments
Perfect Sides
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