Goan Mango Curry
Goan Mango Curry
Description
This saffron-hued Goan mango curry, served with rice, is the perfect pre-siesta meal. Coconut, spices, and tamarind create a flavorful harmony of tropical flavors, while mango adds a sweet-sour contrast. Rich in fiber, antioxidants, and healthy fats, this mango curry supports digestion, boosts immunity, reduces inflammation, and provides essential vitamins and minerals for overall wellness.
Ingredients
4 SERVES
Coconut Paste
- grated coconut
- 6 or 7 dried red chiles
- 1 Tbsp (15 g) coriander seeds
- 1/2 tsp black peppercorns
- 3 garlic cloves
- 1/2-inch (12 mm) piece of ginger
- 1 marble-sized ball of tamarind paste (no seeds)
- 1/2ƒ tsp turmeric powder
- 1/2 tsp cumin seeds
- Salt
Mango Curry
- 2 medium green (or ripe) mangoes, peeled and sliced
- A pinch of turmeric powder
- Salt
- 1 onion, finely chopped
- 2 green chiles, slit lengthwise
Directions
-
Step 1
In a blender, blend the grated coconut, dried chiles, coriander seeds, peppercorns, garlic, ginger, tamarind, turmeric, and cumin seeds with 1 cup of water until as smooth as possible (the seeds and peppercorns won’t break down completely). Set aside. -
Step 2
Sprinkle the mango slices with turmeric and salt and set aside. Heat a skillet over medium-high heat and add the ground paste. Let it simmer for a minute. You can add up to another cup of water if the mixture is dry. -
Step 3
In a separate bowl, mix the chopped onions with a pinch of salt to help soften them. Add the onions to the simmering mixture. Add two slit green chiles. -
Step 4
When the curry reaches a boil, add the turmeric-coated mango slices. Cover the pan with a lid and let it simmer for 3 to 4 minutes, until the mango pieces soften slightly. Do not overcook the mango slices.
About the author
Sharon Fernandes
Sharon Fernandes is an editor at Roundglass. A journalist with bylines in leading publications like The Times of India and The New York Times . Sharon is a published children’s book author and food writer.
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