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Raw Mango Coconut Curry

Raw Mango Coconut Curry

Arpita Darooka
Tangy, sweet, spiced and hot curry pairs well with hot steamed rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Indian
Servings 2 People

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!!!

Notes

* Use neutral oil and ghee for tempering.
* If not using ghee, use coconut oil and not neutral oil for better flavour.
*Reduce the quantity of green chillies as per the heat tolerance
Keyword Indian food, indian food recipes, raw mango coconut curry, Raw mango curry