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Mango Curry (Ambyachi Kadi)
Thursday, 21 May 2009
Description
This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Ingredients
At a glance
Cuisine
East Indian
Cooking Method
Simmer
Heat Level
3
Chile
Serrano
Meal/Course
Lunch
Dinner
Main Course
Serves
4
6 cloves garlic
1 2-inch piece of ginger, peeled
4 black peppercorns
1 cup coconut milk, recipe here
4 fresh small red chiles, such as serranos, stems removed
2 small green chiles, such as serranos, stems removed
1 tablespoon vegetable or olive oil
1 teaspoon mustard seeds
2 tablespoons ghee, recipe here
12 ripe mangos, skin and seeds removed, chopped
4 tablespoons sugar (optional)
1 teaspoon turmeric powder
Salt to taste 
Methods/steps
In a food processor or blender, make a smooth paste of the garlic, ginger, peppercorns, coconut milk, and red and green chiles. Set aside.
In a large skillet, heat the oil over medium heat for 2 minutes. Add the mustard seeds. When the seeds begin popping, lower the heat, add the ghee, and cook for 1 minute. Add the paste, mango pulp, sugar, and turmeric. Stir well and cook for 5 minutes. Add the salt just before serving and stir.
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Featured Rapid Recipe
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Created by birdlover
A Recipe From:
America's Best BBQ:
100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
by Ardie A. Davis and Chef Paul Kirk
This recipe and other can be found in the Book Excerpt: America's Best BBQ |
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Additional Tips
The coastal city of Mangalore is known for its hearty fish and meat dishes. The region is abundant in cashews and mangos, which are often curried.