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Food plays a vital role in our ability
to lead healthy lives. Our recipes are designed to boost
your energy and improve your outlook on life. |
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Mango Curry |
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| Ingredients |
Mature Mango
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01kg |
| Mustard |
01Teaspoon |
Ginger
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02 Slices |
| Garlic |
05 Cloves |
| Curry Leaves |
A Sprig |
| Chilli Powder |
01 Dessert spoon |
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| Cummin Powder |
01 Teaspoon |
| Vinegar |
01 Dessert spoon |
Oil
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03 Dessert spoon |
Sugar
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01 Dessert spoon |
| Coconut Milk |
01 Litre |
| Chilli Pieces |
10g |
| Rampe (a leaf used for SL
curries) |
01” piece |
| Sera (a leaf used for SL curries) |
01” piece |
| Coriander Powder |
01 Dessert spoon |
| Sweet Cummin Powder |
01 Teaspoon |
| Salt |
01 Teaspoon |
| Onion |
50g |
| Maldive Fish |
01 Dessert spoon |
| Instructions |
| 1. |
Peel and cut mango into
slices. Prick with fork. Add salt and cover with
water and allow to soak for about ½ an hour. |
| 2. |
Chop onion & garlic,
and cut the chillies into small pieces. |
| 3. |
Heat oil in a pan till
very hot, add the onion, chillies, mustard, curry
leaves, rampe, sera and fry for a few minutes. |
| 4. |
Wash and drain mango
and add to pan together with the vinegar, salt and
sugar. Fry for a few minutes. |
| 5. |
Add the maldive fish,
ginger, garlic, and fry for a minute or two. Add
the coconut milk, bring to boil and simmer till
tender. |
| 6. |
Roast the coriander,
cummin and sweet cummin powder till golden brown
and add to partially cooked curry. |
| 7. |
Cook till gravy thickens.
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| Tools and Utensils |
| Knife, chopping board, vegetable
peeler, preferably a clay pot or pan, and a wooden spoon |
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Top /\ |
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