Ripe mango curry recipe Kerala style – Pazha manga curry

mango curry recipe kerala style

 

For a long time, I wanted to try this popular Kerala style mango curry.

As I’ve already experienced the combination fruits with meat in the past (I had chicken with peach, fish with mango sauce, etc), I was curious about the taste of a hot curry with sweet mangoes, served with rice. It was delicious, sweet, spicy, little hot and tangy, all at the same time. I would repeat it for sure, but next time I will probably accompany it with some meat and rice rather than just rice.

This curry is usually made with a Kerala variety of ripe mango, called nadan manga, a small size mango, cooked in the whole (seed and flesh) in a coconut based curry and tempered with spices and coconut oil.

I didn’t use this mango variety, but a local one, so I had to cut it into big pieces to create this Kerala style mango curry.

The recipe is simple but the resulting dish is quite fascinating with its sweet and spicy sauce.

Note: Fresh curry leaves are not easily available in Western markets, you can find them at your local Indian market or you can buy online on amazon.

Ripe mango curry recipe Kerala style – Pazha manga curry step by step recipe

Peel mangoes and cut it into big pieces. Discard the seeds.

pazha manga curry recipecurry pazha manga recipe

 

 

Into a deep pan put mango pieces together with water, a pinch of turmeric powder, red chilli powder and salt. Bring to boil then lower the heat and let it simmer, covered, for 7-10 minutes.

mango curry pazha manga recipe step by step

Use a food processor to grind fresh coconut, green chilli and shallots. Add 1/2 cup of water and grind them into a fine paste.

mango curry pazha manga recipe stepmango curry pazha manga recipe steps

Add this paste to the simmering hot mango curry. Stir and simmer for 1 minute.
Now add coconut milk and let it simmer another 5 minutes.

mango curry pazha manga curry recipemango curry pazha manga recipe

 

Heat 2 tbsp of coconut oil into a frying pan. When the oil gets hot, add cumin seeds, mustard seeds, fenugreek seeds, dried red chilli, and curry leaves. Fry for one minute then pour it over the curry.

mango curry steps recipemango curry recipe steps

Switch off the heat and Pazha manga curry is ready to serve!

mango curry recipe

Ripe mango curry Kerala style - Pazha manga curry
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
What you need
  • 4 ripe mangoes;
  • ½ cup fresh coconut, grated;
  • 1 or 2 green chilli;
  • 3 shallots;
  • pinch turmeric powder;
  • ½ tsp red chilli powder;
  • ½ tsp cumin seeds;
  • ½ tsp fenugreek seeds;
  • ½ tsp black mustard seeds;
  • 1 dried red chilli;
  • 1 sprig curry leaves;
  • 1 cup water;
  • 200 ml coconut milk;
  • ½ tsp salt;
  • 2 tbsp coconut oil.
Method
  1. Peel mangoes and cut it into big pieces. Discard the seeds.
  2. Into a deep pan put mango pieces together with water, a pinch of turmeric powder, red chilli powder and salt. Bring to boil then lower the heat and let it simmer, covered, for 7-10 minutes.
  3. Use a food processor to grind fresh coconut, green chilli and shallots. Add ½ cup of water and grind them into a fine paste.
  4. Add this paste to the simmering hot mango curry. Stir and simmer for 1 minute.
  5. Now add coconut milk and let it simmer another 5 minutes.
  6. Heat 2 tbsp of coconut oil into a frying pan. When the oil gets hot, add cumin seeds, mustard seeds, fenugreek seeds, dried red chilli, and curry leaves. Fry for one minute then pour it over the curry. Switch off the heat and Pazha manga curry is ready to serve!

 

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