Ripe mango curry with Basmati rice
This is ripe mango curry Durban style.
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Loading... Ingredients
- 750 ml (3 cups) hot water
- 4 small half-ripe mangoes, peeled and sliced into quarters
- 5 ml (1 tsp) turmeric
- ½ tsp salt
- 250 ml (1 cup) grated fresh coconut
- 250 ml (1 cup) yogurt
- 15 ml (1 tbsp) oil
- 5 ml (1 tsp) black mustard seeds
- 1/3 tsp methi seeds (fenugreek)
- ½ tsp cumin seeds
- 3 red chillies sliced
- 1 green chillies sliced
- Spekko India Gate Classic Basmati Rice to serve
- sprig of curry leaves
Method
- Bring water to a simmer in a medium sized pot. Add mangoes, turmeric powder and salt and simmer. Blend together grated coconut and yogurt in a food processor. Add this to the mango mixture and continue to simmer.
- Heat oil in a frying pan. Add mustard seeds and allow to pop. Add cumin, methi seeds, curry leaves and chillies. Fry this for approx. 45 seconds. Remove from heat and pour this oil mixture into the pot containing mango. Stir well.
- Serve with Spekko India Gate Classic Basmati Rice.