Mango curry (amba maluwa)

Name: Mango curry (amba maluwa)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian
Ingredients: 2½ tbsp vegetable oil; 1 tsp black mustard seeds (see Note); 1 onion, finely chopped; 10 curry leaves (see Note); 4 garlic cloves, finely chopped; 4 cm piece ginger, finely chopped; 1 long green chilli, finely chopped; 2 tsp Sri Lankan curry powder (see Note) or other curry powder; 1 tsp ground turmeric; 1 tsp chilli powder; 4 green mangoes (see Note), peeled, sliced into wedges; 3 cardamom pods, bruised; 2 cinnamon quills; 2 tbsp brown sugar; 200 ml coconut milk; steamed rice and coriander sprigs (optional), to serve

Instructions

Prep:20minCook:25min

This deceptively modest dish derives its sweet yet tart flavour from cooking green mangoes until just tender in a typical Sri Lankan vegetable curry base of aromatics, mustard seeds, curry leaves, spices, and coconut milk. There’s some debate as to whether the mangoes should be peeled. Some argue that the peel adds a bitter flavour, while others insist that the traditional method is to leave them unpeeled and simply cut them into quarters, seed and all, thus adding to the texture of the dish. Some recipes also call for the addition of rampe (pandanus leaves), another essential in Sri Lankan cooking, but every home will have its own variation.

Updated at: Sat, 16 Mar 2024 08:34:58 GMT