Mango curry recipe

Recipe ingredients

3 medium ripe mangoes, peeled pit removed and flesh cut into 1/2 inch pieces
1 teaspoon ground turmeric
1 teaspoon cayenne pepper
1 to 1 1/2 teaspoons salt
2 ounces jaggery or brown sugar, if needed
11 ounces coconut, freshly grated
3 to 4 fresh hot green chillies, coarsley chopped
1/2 tablespoon cumin seeds
1/2 pint natural yoghurt, lightly beaten
2 tablespoons coconut oil or any other vegetable oil
1/2 teaspoon brown mustard seeds
3 to 4 dried hot red chillies, broken into halves
1/2 teaspoon fenugreek seeds
10 to 12 fresh curry leaves, if avaliable

How to make mango curry

Put the mangoes in a medium sized pan. Add 9 fl. ounces water.
Cover and stew for 8 to 10 minutes over a medium 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.
Meanwhile, put the coconut, green chillies and cumin seeds in to a blender.
Add 9 fl. ounces water and blend to a fine paste.
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 10 to 15 minutes.
Add the yoghurt and heat, stirring, until just warmed through.
Do not let the mixture come to the boil.
Remove from the heat and put to one side. Check for seasoning.
Heat the oil in a small pan over a medium high heat.
When hot, add the mustard seeds.
When the mustard seeds begin to pop, a matter of a few seconds, add the chillies, fenugreek seeds and the curry leaves.
Stir and fry for a few seconds until the chillies darken.
Quickly add the contents of the small pan to the mangoes. Stir to mix.