- 200g ripe mango, peeled and chopped into 1 inch cubes
- 1 onion, roughly chopped
- 2 cloves garlic, chopped
- ½ " ginger chopped
- 1 tbsp freshly grated coconut
- 5 curry leaves
- 2-3 dried chillies , cut in to big pieces
- 1 tsp roasted curry powder
- ½ tsp tumeric
- Handful of ground dried tuna ( optional)
- 250 ml thin coconut milk
- 60 ml thick coconut milk
1.Heat a frying pan, add onion, garlic, ginger , dried chillies, coconut and curry leaves and dry fry them over a medium heat. Fry for about 1 minute .
2.Place the dry fried ingrediants inside a processor or use a pestle and motor , and make paste using 2 tbsps of water.
3.Heat about 2 table spoons of oil in cooking pot , add your ground onion paste and saute' for 1 minute over a medium heat.
4.Add roasted curry powder, tumeric, salt and dried tuna if using, and stir to mix .
5.Add your mango cubes and mix well . Pour thin coconut milk and simmer till the spices are cooked and the mango is slightly soft.
6.Pour in thick coconut milk and adjust salt if necessary. Cook for 1 minute and switch off.[i]Serve with plain rice[/i]
[b]Roasted curry powder is made by dry frying, meaning without oil, just a hot pan ( duh!) 2 tablespoons coriander seeds, 1 tbsp cumin seeds , 1/2 tablespoon fennel seeds, 1 inch piece cinamon, 6 cardamon (seeds only) , 8 -10 peppercorns and 2 dried red chillies . Dry fry them stirring constantly to evenly roast them and to prevent burning , till you get a spicy aroma. Switch off and cool and grind to a fine powder , store in an air tight bottle , will keep for months[/b].