• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Add to Favourites
My Favourites
Email this recipe
Print this recipe

Mango Curry (Ambyachi Kadi)

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.
 

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.

 

Featured Rapid Recipe



Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.