Mango And Tomato Curry Food

MANGO CHICKEN CURRY

Steps:

• In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes. , Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice if desired.

MANGO AND TOMATO SALAD WITH BASIL CURRY DRESSING

Steps:

• Core the tomatoes and cut into 1/2-inch wedges. Cut the mango from the pit in 1/2-inch slices. Remove the skin with a small knife. Alternate mango and tomato slices on a plate.
• Using a mortar and pestle, combine the remaining ingredients, pulverizing the basil leaves. Drizzle the dressing over the mangoes and tomatoes, and serve immediately.

MANGO AND TOMATO CURRY

Steps:

• Heat ghee in medium pot on high for 1 minute.
• Add mustard seeds and cook until you hear the first popping noise.
• Immediately add the curry leaves. The curry leaves will shrivel as soon as you stir them in the hot oil.
• Reduce heat to medium-low.
• Add tomatoes, turmeric, cumin and salt. Stir and cook the masala for 5 minutes. Stir in the mangoes, increase the heat to medium, cover and cook for 10 minutes, stirring, halfway through.
• Stir in green onions and cook, uncovered, for 2 to 3 minutes.

LAMB & MANGO CURRY

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the onions, ginger and garlic in a food processor and blitz to a paste. If you don't have a processor, just chop very finely. Heat the oil in a deep flameproof casserole dish and fry the paste for 10 mins. Add some salt, the spices and tomato purée, then fry for 2-3 mins more until aromatic.
• Stir in the lamb and cook for a few mins until it changes colour all over - it doesn't need to brown. Tip in the coconut milk, tomatoes and 100ml water, and bring to a simmer. Cover with a lid, leaving a gap for some steam to escape, and transfer to the oven for 1½ hrs.
• Stir in half the mangoes, and cook for 1 hr more until the lamb is melting and tender. When it's ready, let the curry sit for 10 mins, then spoon off any excess fat from the top. Partly stir in the remaining mangoes, scatter with the coriander and drizzle with the reserved coconut milk. Serve with rice, chutneys and pickles of your choice.

CREAMY CHICKEN & MANGO CURRY

Steps:

• Toss the chicken thighs with 1 tsp of the turmeric and some salt. Heat the oil in a big frying pan or wide flameproof casserole, and brown the thighs well on both sides. Remove from the pan. Add the chopped onion and cook for 5 mins until softened.
• Roughly cut all the flesh from one of the mangoes, scraping as much as you can from the stone. Put into a food processor with the korma paste, ginger and quartered onion. Whizz to a paste, then tip into the pan and gently cook until softened.
• Stir in the remaining turmeric, cumin and onion seeds and turn up the heat for a couple of mins. Return the chicken to the pan. Stir in the coconut milk and stock. Bring to a gentle simmer, then cover and cook for 20 mins.
• Uncover the pan and cook for another 25-30 mins until the chicken is really tender, adding a few drops of water to keep it saucy.
• Slice the remaining mango and stir in to heat through while you shred the chicken with two forks. Season and serve scattered with the coriander, with basmati rice, naan bread, chutney, lime pickle and our sides, if you like.

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!