Recipe of Favorite Traditional Mango Curry in Coconut Milk

Traditional Mango Curry in Coconut Milk

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, traditional mango curry in coconut milk. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Traditional Mango Curry in Coconut Milk is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Traditional Mango Curry in Coconut Milk is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have traditional mango curry in coconut milk using 15 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Traditional Mango Curry in Coconut Milk:
  1. Make ready 3 tbsps Pickled mango (already sliced into small pieces)
  2. Take 1 chilly Red cut into pieces
  3. Make ready 1 Onion shallots cut into small pieces or
  4. Make ready 1 tsp Ginger chopped
  5. Take 1 tsp Garlic chopped
  6. Make ready 2 Green chillies slit
  7. Make ready 2 tsps Coriander powder
  8. Take 1 tsp chilly Red powder
  9. Take 1/2 tsp Turmeric powder
  10. Prepare 2 cups Coconut milk Canned
  11. Make ready Curry leaves
  12. Make ready Salt as needed
  13. Prepare Coconut oil
  14. Take Mustard seeds
  15. Get 1/2 cup Water
Steps to make Traditional Mango Curry in Coconut Milk:
  1. Heat oil in a pan, add mustard seeds and red chilly cut into small pieces
  2. Add onion (or shallots) and saute till light brown in colour.
  3. Add chopped ginger and garlic followed by the slit green chillies, saute till raw smell disappears
  4. Add masala powders and curry leaves
  5. Pour 1/2 cup water and wait for it to boil
  6. Add canned coconut milk and salt and reduce the flame to simmer
  7. Now add the already pickled mango into the curry, switch off the flame
  8. Serve hot or cold with rice

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