Mangoes Curry
by SamKooking

A beautiful medley of sweet, savory, and heat. Mangos give the dish a gentle reprieve from the heat generally given by Samuel's interpretation of the classic curry. Garnished with fresh cilantro, this dish can be served hot or cold and is a favorite of the household!

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Mangoes Curry recipe - How to make Mangoes Curry

3 tbsp roasted garlic grape seed oil or substitute with olive oil
2 mangos , chopped
2 red capsicum , cubed
1 onion , cubed
2 tbsp minced ginger (adrak)
1 can coconut milk
2 tbsp curry powder
2 tsp tumeric powder
1 tsp cumin seeds (jeera)
4 tsp coconut cream liquid
1/4 cup hung curds (chakka dahi)
2 garlic (lehsun) cloves
salt and freshly ground black pepper (kalimirch) to taste
4 sprigs of coriander (dhania)

Method

Heat oil in large pan over medium heat.
Add onions, stir occasionally, till fragrant.
Add red capsicum, stir occasionally for 5 minutes.
Add garlic and ginger, cook for 2 minutes.
Add curry powder, cumin seeds, tumeric powder, salt and pepper. Add more oil if needed
Add the coconut milk and mangoes and bring to boil on a high flame. Lower the flame and simmer for 20 minutes stirring occasionally.
Add coconut cream liquid, mix well.
Add hung curds, stir well on a low flame and do not boil or else yogurt will curdle,
Serve over jasmine rice, top with coriander sprig.