Mangoes are generally used in desserts, but in Sri Lanka, it is also cooked as a curry apart from desserts. It’s a sweet yet spicy dish with unique flavors
Ingredients:
2 Mangoes (in video – honey mangoes)
2 tbsp roasted curry powder (black curry powder)
2 ½ tbsp chili powder
¼ tsp fenugreek
¼ tsp mustard seeds
½ tsp turmeric
5 garlic cloves minced
2-inch ginger minced
1 tsp salt
2 tbsp sugar
1 inch cinnamon
4 cloves
4 cardamom pods
¼ cup water
2 tbsp of oil
Approx. 8 curry leaves
Directions:
1: Chop the washed mangoes into large chunks and remove their seed. You can peel the mango skin if you wish to do so. Then leave the mango in a bowl of water (to soften the mangoes) for around 10 minutes.
2: Roast 1/4 tsp of fenugreek seeds and ¼ tsp of mustard seed in medium heat for around 1 minute and grind them into a fine powder. Set it aside for later.
3: Roast the 2 ½ tbsp of chili powder in a pan until it turns a bit darker in color.
4: Add the roasted chili powder, roasted curry powder, turmeric, and salt with ¼ cup of water to the drained mangoes and marinade the mangos well.
5: Heat 2 tbsp of oil in a skillet and add in the following ingredients one after the other:
• Crushed cardamom, cloves, and cinnamon
• Minced ginger and garlic
• Curry leaves
• Marinated mango
Stir well and let it cook in medium heat for around 7 minutes with lid closed.
6: After 7 minutes, check if the mangos are soft and boiled well. Then add in the 2 tbsp of sugar. Mix well and once again close the lid and let it cook on medium heat for around 11 minutes.
7: Check for salt at this stage and adjust salt if necessary. Finally, sprinkle the fenugreek and mustard seed powder on top of the mango curry, mix well and switch off the stove.
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