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Sri Lankan-style Mango Curry
Sri Lankan-style Mango Curry is a traditional Sri Lankan recipe for a classic vegan curry of mango in a spiced gravy with amchoor served garnished with sliced chillies and coriander leaves. The full recipe is presented here and I hope you enjoy this classic Sri Lankan dish of: Sri Lankan-style Mango Curry.
prep time
10 minutes
cook time
35 minutes
Total Time:
45 minutes
Serves:
6
Rating: 
Tags : CurryChilli RecipesVegan RecipesSpice RecipesSri-lanka Recipes
This is a Sri Lankan vegan curry of mango that's typically served as an accompaniment within a larger meal Due to its tartness it can also be served as part of a starter with grilled meats and seekh kebabs. However, if desired you can serve as a main meal (this recipe will serve 2 as a main).
Ingredients:
2 tbsp vegetable oil or coconut oil
1 tsp mustard seeds
2 shallots, sliced thinly
2 garlic cloves, finely chopped
¼ tsp chilli powder
½ tsp ground turmeric
1 tbsp medium curry powder
½ tsp amchoor (dried unripe mango) powder, plus extra to taste
1 tsp grated jaggery (or palm sugar or brown sugar)
large pinch of flaked sea salt
½ tbsp curry leaves (fresh or frozen are best)
2 large, firm, unripe mangoes, sliced into strips (do not peel and discard the stones)
150ml coconut milk blended with 100ml water
½ green chilli, finely sliced, to garnish
Coriander (cilantro), chopped, to garnish
Method:
Place a wok, curry pan or large saucepan over medium heat. Add the mustard seeds and as soon as they splutter add in the shallots and garlic, Cook for 5 minutes, stirring often.
Now add in all the spices along with the jaggery, curry leaves and a generous pinch of flaked sea salt. Stir well to combine and continue cooking for 2 minutes to fry the spices.
Now add in the mango slices, ensuring you toss to coat in the spice mixture. Pour in the coconut milk and water blend, bring to a simmer, cover and cook for 25 minutes over medium-low heat. Stir occasionally during this time.
By the end of this time the mango should be tender and the gravy will have thickened. Taste the sauce, if too sweet add a little more amchur (it should be on the tart side) then adjust the salt to taste.
Turn into a serving bowl, garnish with the sliced green chilli and a handful of chopped coriander (cilantro) then serve as an accompaniment.
