Traditional Mango Curry in Coconut Milk

Name: Traditional Mango Curry in Coconut Milk
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 tbsps Pickled mango (already sliced into small pieces); 1 chilly Red cut into pieces; 1 Onion shallots cut into small pieces or; 1 tsp Ginger chopped; 1 tsp Garlic chopped; 2 Green chillies slit; 2 tsps Coriander powder; 1 tsp chilly Red powder; 1/2 tsp Turmeric powder; 2 cups Coconut milk Canned; Curry leaves; Salt as needed; Coconut oil; Mustard seeds; 1/2 cup Water

Sheela Varghese @cook_7837218

(Manga paalu pizhinjathu)
I learned this recipe from my mother. She is now 89 years old. She is the best cook I've ever known, is my inspiration and her cooking is loved by all of our friends and family. I learned a lot of cooking tips and tricks from her and I think posting this recipe will be helpful for many beginners in cooking. This is a simple recipe that any mango lover can try. It requires only a few ingredients and can be cooked with canned coconut milk and already prepared mango (pickle form).
People abroad can easily make this curry using the mango pickle that they have brought from India. No need to worry if raw mangoes are not available. It's a quick curry preparation for rice.

Sheela Varghese @cook_7837218

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Ingredients

15 mins

4 servings

3 tbspsPickled mango (already sliced into small pieces)
1chilly Red cut into pieces
1Onion shallots cut into small pieces or
1 tspGinger chopped
1 tspGarlic chopped
2Green chillies slit
2 tspsCoriander powder
1 tspchilly Red powder
1/2 tspTurmeric powder
2 cupsCoconut milk Canned
Curry leaves
Salt as needed
Coconut oil
Mustard seeds
1/2 cupWater

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Steps

15 mins

1

Heat oil in a pan, add mustard seeds and red chilly cut into small pieces
2

Add onion (or shallots) and saute till light brown in colour.
3

Add chopped ginger and garlic followed by the slit green chillies, saute till raw smell disappears
4

Add masala powders and curry leaves
5

Pour 1/2 cup water and wait for it to boil
6

Add canned coconut milk and salt and reduce the flame to simmer
7

Now add the already pickled mango into the curry, switch off the flame
8

Serve hot or cold with rice