| |
| Ingredients |
Mature Mango
|
01kg |
| Mustard |
01Teaspoon |
Ginger
|
02 Slices |
| Garlic |
05 Cloves |
| Curry Leaves |
A Sprig |
| Chilli Powder |
01 Dessert spoon |
| Cummin Powder |
01 Teaspoon |
| Vinegar |
01 Dessert spoon |
Oil
|
03 Dessert spoon |
Sugar
|
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.
|
|
| |
| Tools and Utensils |
| Knife, chopping board, vegetable
peeler, preferably a clay pot or pan, and a wooden spoon |
|
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