Manga Curry

1. 1
   prep · ~7 min

   Prepare the mango and coconut paste.

   1.Peel the raw mangoes and cut them into medium pieces, discarding the hard seed if needed.

   2.Add grated coconut, cumin seeds, red chili powder, and yogurt to a blender.

   3.Blend to a smooth paste with a few spoonfuls of water from the measured water if needed.
2. 2
   boil · ~10 min

   Cook the mango pieces.

   1.Add the mango pieces to a pan with green chili, turmeric powder, salt, and the water.

   2.Bring to a boil over medium heat.

   3.Cook until the mango turns tender but still holds its shape.

   TIPUse firm sour mangoes so the pieces stay intact and give the curry its bright tang.
3. 3
   simmer · ~4 min

   Add the coconut mixture and simmer gently.

   1.Lower the heat and stir the coconut paste into the cooked mango.

   2.Mix well until the curry looks smooth and lightly creamy.

   3.Simmer gently for 3 to 4 minutes without letting it boil hard.

   TIPKeep the heat low after adding yogurt so the curry stays smooth and does not split.
4. 4
   temper · ~2 min

   Make the tempering.

   1.Heat coconut oil in a small pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add fenugreek seeds, dried red chili, and curry leaves.

   4.Cook for a few seconds until fragrant.

   TIPDo not darken the fenugreek seeds too much or the curry can turn slightly bitter.
5. 5
   assemble · ~2 min

   Pour the tempering over the curry.

   Pour the hot tempering over the simmered manga curry and mix lightly. Let it sit for 2 minutes so the flavors settle together.

6. 6
   serve

   Serve warm with rice.

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