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GREEN MANGO CURRY

| Servings: 2 Servings

GREEN MANGO CURRY

Indien jy ‘n mango skil en uitvind dit is nie ryp genoeg nie, nie die einde van die aarde nie! Maak dan die heerlike Mango Kerrie.

  • 1 large green mango, washed and cut into wedges
  • ½ teaspoon turmeric powder
  • 2 tablespoons canola oil
  • 1 large onion, coarsely sliced
  • 1 teaspoon black mustard seeds
  • ½ teaspoon fenugreek seeds
  • 1 teaspoon cumin seeds
  • 1 green chilli, seeds removed and finely chopped
  • 6 fresh or dried curry leaves
  • 2 cloves of garlic, finely chopped
  • 1 teaspoon turmeric powder
  • ¼ cup brown (or white) sugar
  • ¼ cup water
  • salt to taste

Peel mango remove pip and cut into wedges.
Sprinkle with ½ teaspoon turmeric to coat and set aside in a colander resting over a bowl.
In a non stick saucepan, heat the oil on medium and add the onions.
Cook the onions until soft and translucent but don’t let them brown.
Add the mustard seeds, cumin seeds, fenugreek, chili and curry leaves and stir with a wooden spoon for a few seconds.
The mustard seeds will start to pop. Add turmeric and garlic and stir again.
Give the mangoes a shake over the bowl to get rid of any excess moisture and drop them into the pot and coat well in the spices.
Dissolve the sugar in the water and add, cook without the lid for 15 – 20 minutes, stirring carefully, or until the mangoes are soft and cooked through but retaining their shape.
Lower the heat if necessary, liquid must evaporate.
Place the lid on the pan, lower heat and simmer for 3 minutes. Serve immediately.

Recipe and photo: Elize de Kock

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