You’ll need firm green mangoes to make this recipe work. Don’t worry about peeling the mangoes: The cooked skin is great and stays firm while the flesh melts into the sauce and thickens it.
- 4 very firm medium mangoes
- 1 tsp turmeric, ground
- 2 tsp coriander, ground
- 4 cloves garlic
- 2 Tbsp ginger
- 2 shallots
- Fresh green chile to taste
- 1 Tbsp mustard seed
- 1 tsp cumin
- 10 dried curry leaves, rehydrated
- 4 Tbsp coconut oil
- 3 cups coconut milk
- Salt and pepper to taste
- Juice of ½ lemon or lime
Wash mangoes thoroughly and chop into 1-inch cubes. Discard seeds.
Place turmeric, coriander seed, garlic, ginger, shallots, and chile in a food processor. Purée. Add some water and coconut milk if needed.
Heat a pot on medium-high. Add oil and mustard seed. When they begin to change color, add cumin and curry leaves. Sauté for 5 seconds and incorporate curry paste, then sauté until cooked and fragrant, 3-4 minutes. Pour in coconut oil and bring to a boil.
Add cubed mango, salt and pepper. Cook until the mango falls apart and the skin softens. Taste and incorporate lemon juice if you want to add acidity. Let stand a few minutes before serving.
A variation of the Vegetable Gulaï from The Spice Trekkers Cook at Home