Raw Mango Coconut Curry
During my last vegetable haul, I found a few mini raw mangoes. I instantly remembered a curry recipe that exists in my old recipe notes. This recipe book is hand written by me by hoarding so many traditional recipes almost 20 years ago. Recipes were so simple and fuss free at that time. We are so used to complex recipes now a days that these treasures are getting lost in the process.
This Indian curry is a bit tangy, sweet, spiced and hot. Pair this with steamed coriander rice and you won’t need anything else for a super satisfying meal.
To make this, I temper the oil with Indian five spices or known as panch phoron and dry powder spices and cook the raw mangoes in it. Add water to cook it further and add then mix in the coconut masala paste. Simmer it covered and then add coconut milk. Add tang with raw mango powder and sweetness with jaggery. Temper it again with caramelised onions, mustard seeds, red chilli and curry leaves. This is indeed super delicious! Exact measurements and process is described in the recipe card below.
If you like this raw mango coconut curry recipe or if you try it, I would love to hear from you in the comments below. You can also connect with me on my Instagram and Facebook handle.
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Raw Mango Coconut Curry
Ingredients
- 6 Pcs Small raw mangoes - half ripe
- 1.5 Tbsp Oil
- 1/2 Tsp Cumin seeds
- 1/2 Tsp Mustard seeds
- 1/2 Tsp Fenugreek seeds
- 1/2 Tsp Fennel seeds
- 1/2 Tsp Nigella seeds
- 1/2 Cup Water
- 1/4 Tsp Asafoetida
- 1/2 Tsp Turmeric powder
- 1 Tsp Red chilli powder
- 1/4 Cup Coconut milk
- Salt to taste
- 2 Tsp Jaggery powder
- 1 Tsp Raw mango powder optional
Masala to grind
- 3/4 Cup Fresh grated coconut
- 9-10 Pcs Shallots
- 4-5 Pcs Green chillies
- 1 Inch Ginger
- 2-3 Pcs Curry leaves
- 1/2 Cup Water
Tempering
- 1 Pc Onion - medium sliced
- 1/4 Tsp Asafoetida
- 1/2 Tsp Mustard seeds
- 2 Pcs Whole dried red chillies
- 5-6 Pcs Curry leaves
- 1 Tbsp Oil See notes*
- 1 Tsp Ghee See notes*
Instructions
- Grind the masala with all the ingredients into a paste.
- Clean and peel the raw mangoes.
- In a pot, add oil and temper cumin seeds, mustard seeds, nigella seeds, fennel seeds and fenugreek seeds. Add asafoetida. Add the raw mangoes and add the powdered spices except raw mango powder. Sauté on medium flame for 3-5 minutes.
- Add water and cook it covered for another 2-3 mins. Add the coconut masala paste. Mix everything and let it cook for 5-6 minutes. Add salt and coconut milk. Add more water as per the desired curry consistency (optional). Let it cook on low flame for 3-4 mins.
- Add jaggery and taste. If the tang is less due to ripe mangoes, add the raw mango powder. Let it continue to simmer until the tempering is ready.
- Meanwhile prepare the tempering. Heat oil and ghee and add mustard seeds, asafoetida. Once it splutters, add the onion and cook it until it turns golden brown or gets caramelised. Add the whole dried red chillies and curry leaves and continue to saute for a minute.
- Add this tempering on top of the curry and mix well.Enjoy!!!
