Maldivian Mango Curry Food

TRINIDADIAN MANGO CURRY

Steps:

• Put the onions garlic and green chilies into an electric blender. Add 4 to 5 tablespoons of water and blend until you have a smooth paste. Set aside. Combine the curry powder, anchoor masala, and cumin in a small bowl. Add 4 tablespoons of water, mix, and set aside. Heat the oil in a large, nonstick frying pan over high heat. When hot, put in the paste from the blender. Stir and fry for 8 minutes, or until it has browned a bit. Turn the heat to medium and put in the curry powder paste. Stir for 1 minute and put in the mango pieces. Stir once or twice to mix. Now put in 1 1/2 cups of hot water, the sugar, and salt and bring to a simmer. Stir now and then and simmer gently, uncovered, for 15 minutes.

TO DIE FOR THE WORLD'S BEST INDIAN MANGO CURRY

Steps:

• Put the mangoes in a skillet alongwith the whole seeds of the mangoes.
• Add the curry leaves, green chillies and water.
• Add salt, turmeric powder and red chilli powder.
• Bring to a boil.
• Cook on high flame for 8-10 minutes.
• Remove from flame and keep aside.
• Heat oil in a non-stick saucepan.
• Add the mustard seeds and allow to crackle.
• Add methi seeds and allow to sizzle.
• Add the cumin seeds and allow to splutter.
• Add few curry leaves and stir-fry for a few seconds.
• Remove from heat.
• Pour into curry.
• Stir well.
• Allow to cool for about 30 minutes on the kitchen counter.
• Then, stir in the beaten yogurt.
• Mix it well and serve with cooked white Basmati rice.
• This is one lunch that you will eat licking your fingers and enjoying every morsel, I PROMISE!

MALAYSIAN MANGO CHICKEN CURRY

Steps:

• Heat vegetable oil in a large skillet over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the center. Transfer cooked chicken to a plate. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch. Set aside.
• Using the same skillet, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the green and red bell peppers and cook for 2 minutes, then add the ginger and cook for another minute. Stir in the chicken stock mixture and the cooked chicken breast. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through.

MANGO CURRY

Steps:

• In a bowl, combine mangoes, shallots, green chiles, ginger, garlic, vinegar, and salt and mix well. Set aside for 2 hours.
• In a large saucepan, combine mango mixture and coconut milk and bring to a boil. Reduce heat and simmer for 5 minutes, or until mangoes are softened.
• Have a splash guard and measured spices nearby. Heat oil in a small frying pan over medium-high heat until nearly smoking. Immediately reduce heat to medium. (You can test the heat of the oil by dropping in a couple of seeds. The oil is at the correct temperature when the seeds crackle, but do not burn.) Add mustard seeds and temper for a few seconds, until they stop popping. (Cover with the splash guard, if needed.) Add red chiles and curry leaves and cook for 15-20 seconds. Add the tempered spice mixture to the saucepan and stir to combine.
• Garnish with fried onions (if using). Serve with rice.
• Cooks' Note
• Tempering is a traditional method of extracting optimal flavor from Indian spices, and it is a skill learned with practice! Reducing the heat a little before adding the spices prevents the spices from burning and adding a bitterness to your dish. If they do burn, simply start again with fresh spices.

MALDIVIAN MANGO CURRY RECIPE

Steps:

• Heat oil in a pan over medium heat. Fry onion, serrano peppers, garlic, ginger, cinnamon bark, curry leaves, and cloves until onions are lightly browned, 3 to 5 minutes. Add dried fish, chili powder, curry powder, and turmeric. toss until evenly combined.
• Mix mangoes into the pan. Add water and cook until mangoes soften, 10 to 15 minutes. Add coconut milk and season with salt. Simmer 5 to 10 minutes more until flavors are well combined.