Skip to Content

MANGO CURRY(amba maluwa).

Sri Lankan mango curry also known as amba maluwa in Sinhalese.

Although a Sri Lankan recipe, this green mango curry recipe is slightly different.

t version to the sweet and spicy mango curry.

The curried mango is cooked with the skin on and has no sweetness to it at all. 

It’s also ideal for lunch packs or meals that include red rice than your regular white rice. so make sure to add this mango curry when you decide to pack a cooked village style.

Sinhalese style mango curry(amba maluwa)-

My tiny island I call home is a place of different cultures and religions. 

You can see, taste and experience this diversity through a plate of Sri Lankan food.

It adds a unique experience when you sample food from different parts of the island.

You’ll also come across a variety of dishes ranging from spicy, sweet, dried taste using the same ingredients.

A good example of this would be this vegetarian Mango curry.

I like, many other Malay/moors tend to make the raw mango curry a cross between a chutney and a sweet and spicy curry.

It’s a wonderful addition to meals and is known as a”rice puller”because you tend to consume twice the quantity of rice and curry with the green mango curry.

a sour mango curry cooked in the sinhalese way.

A Sri Lankan mango curry cooked with the skin on.

The Sinhalese way of making

Mango curry.

The way this Mango curry is cooked is quite different, the skin of the mango is kept and the taste of the curry is more like a vegetarian curry with hints of sourness in the dish. 

The sourness is expected as the curry uses raw, unripe mangoes but this sourness goes well with the overall taste you end with.

I would recommend cooking a village type Sri Lankan meal including red rice to compliment this sour mango curry.

 
Sinhalese mango curry(amba maluwa)- A different version from the usual sweet and spicy mango curry. This curry is perfect for lunch packs or meals made with red rice.

Cleaver to split the mangoes into the required size.

Medium-sized pan

A medium-sized bowl

  • Can I make mango curry using ripe mangoes?
    • you need to use raw, unripe mangoes.

 
 
How to roast regular curry powder.
 
Use a non-stick pan for this purpose. place the pan over very low fire.
 
Add the amount of curry powder you need and gently dry roast it while constantly using the spoon to min the spice powder. do this for 3 minutes or until color changes.

Ingredients mentioned below use standard measuring cups and spoons.

4 raw mangoes

1 and a 1/2 teaspoon of red chilli powder

4 teaspoons of curry powder

1/2 a teaspoon of turmeric

Salt to season

1 tablespoon of sugar

3 tablespoons of oil

1 sprig of curry leaves

2-inch-long pandan leaf

1 tablespoon of ginger-garlic paste

1 medium-sized onion sliced fine

1 green chilli split in two

1 inch piece of cinnamon

3 cloves

4 cardamoms slightly bruised

1 teaspoon of mustard seeds

1 cup of thin milk(substitute with water)

1 cup of thick coconut milk

Please make sure to read the recipe instructions carefully to avoid mistakes.

Wash the firm mangoes under running water and remove any impurities as you will be cooking the mangoes with the skin.

Now cut them into halves, fours or six while removing the seed.

Use a cleaver to separate the mangoes, I would suggest using a hard surface other than your countertop as you will need to hit the mangoes hard to split them.

Wash the mango pieces under running water, drain completely and place them in a large bowl.

Add red chilli powder(1 and 1/2 tsp), roasted curry powder(4 tsp), turmeric, salt to season and sugar(1 tbsp).

Combine well and set aside while you prepare the tempering for the mango curry.

Place a medium-sized pan over low-medium fire and pour in the oil(3 tbsps).

Once the oil is warm and the curry leaves, pandan leaves(2″ piece), ginger-garlic paste(1 tbsp), onion slices(1), green chilli(1)and saute for 2 to 3 minutes.

Slightly bruise the cloves(3)and cardamoms(4)before adding them to the pan to be sauteed with the other ingredients in the pan, finally add the mustard seeds.

Saute the ingredients until the mustard pops, and immediately transfer the mangoes into the pan.

Add thin coconut milk(1 cup)or water(see notes mentioned in ingredients)to the bowl which was holding the mangoes.

Swirl to collect all the spices collected in the bowl, and pour this liquid into the pan of cooking mangoes.

Combine, and season with salt if necessary. cover and let the mangoes slowly simmer until the water is reduced.

Once the water or thin coconut milk is reduced completely, pour in the thick coconut milk and cook until the mango curry thickens and changes colour to dark brown.

sinhalese mango curry( amba maluwa).

sinhalese mango curry( amba maluwa).

Yield: 4
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Sinhalese mango curry(amba maluwa).

Although a Sri Lankan recipe, this green mango curry recipe is a slightly different version to the sweet and spicy mango curry.

Instructions

HOW TO PREPARE THE MANGO CURRY.

Wash the firm mangoes under running water and remove any impurities as you will be cooking the mangoes with the skin.

Now cut them into halves, fours or six while removing the seed. use a cleaver to separate the mangoes, I would suggest using a hard surface other than your countertop as you will need to hit the mangoes hard to split them. 

Wash the mangoes under running water, drain completely and place them in a large bowl.

Add chilli powder(1 and 1/2tsp), roasted curry powder(4tsp(see notes above to roast regular curry powder)turmeric(1/2 tsp), salt to season and sugar(1 tbs)combine well and set aside while you prepare the tempering for the mango curry.

HOW TO COOK THE MANGO CURRY.

Place a medium-sized pan over low-medium fire and pour in the oil(3tbs).

Once the oil is warm add the curry leaves(sprig), pandan leaves(2-inch piece), ginger-garlic paste(1tbs), onions(1), green chilli(1) and sauté for 2-3 minutes.

Slightly bruise the cloves(3) and cardamom(4) before adding it to the pan to be sautéed with the other ingredients in the pan, finally add the mustard seed.

Saute the ingredients until the mustard pops(1tsp(3-5 minutes), immediately transfer the mangoes into the pan.

Add thin coconut milk(1cup) or water(see notes mentioned in ingredients) to the bowl which was holding the mangoes.

Swirl to collect all the spices collected in the bowl, pour this liquid into the pan of cooking mangoes.

Combine, season with salt if necessary, cover and let the mangoes slow simmer until the water is reduced.

Once the water/thin milk is reduced completely, pour in the thick coconut milk and cook until the mango curry thickens and change color to dark brown.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 485Total Fat: 37gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 35mgSodium: 850mgCarbohydrates: 27gFiber: 4gSugar: 6gProtein: 16g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. 

I would appreciate it if you only share the link rather than the full recipe. 

All images and text on this website are protected by copyright.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe