DISH NAME : ANGAMALY MAANGA CURRY9ANGAMALY MANGO CURRY)

Preparation Time : 20 minutes

Cooking Time : 15 minutes

Description

Angamaly is a place in Kerala & this place is famous for various dishes. One such dish is this mango curry cooked in rich coconut milk base. This dish is an integral part of wedding menu in Angamaly. It may appear on wedding eve and maybe again on wedding day as a must. Other parts of Kerala also do have this dish maybe with slight variations.

Note

1) I usually use mangoes which are not very sour as this dish is mildly spiced with a nice sweet note.
2) I used apple cider vinegar. You can also substitute with coconut vinegar. traditionally coconut vinegar is used. In case you are using synthetic vinegar, add only half of the qty. mentioned. Add more only if necessary.
3) It's good to make this dish in an earthenware /clay pot. If not available, use stainless steel. Do not use aluminium as it will react.
4) Fresh coconut milk is preferred.

Method

1) In a clay pot, add mango, onion, shallots, ginger, green chillies,curry leaves, coconut oil, chilli powder, corriander and turmeric powder, salt and vinegar and crush well and mix. Keep aside for 30 minutes.
2) Add thick coconut milk and cook till mangoes are cooked. Check for seasoning.
Curry should be mildly sweet and sour.
3) Put off fire and add 1st extract coconut milk and stir well to mix.
4) Tempering:-
1) Heat coconut oil.
2) Add mustard seeds. Let it splutter.
3) Add fenugreek, curry leaves and shallots sliced. Fry till shallots are brown.
4) Pour over curry. Keep closed for 15 minutes.

Serving Suggestions

Serve warm with rice.