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.
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My tiny island I call home is a place of different cultures and religion.
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 the Mango curry.
I like, many other Malay/moors tend to make the 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.
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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
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients mentioned below use standard measuring cups and spoons.
3-4 raw green mangoes
1 and 1/2 teaspoon red chilli powder
4 teaspoon curry powder
1/2 teaspoon turmeric
Salt to season
1 tablespoon of sugar
3 tablespoons of oil
1 sprig of curry leaves
1-2 inch long Pandan leaf
1 medium-sized onion sliced fine
1 green chilli split into two
1-inch piece Cinnamon
4 cardamoms slightly bruised
1 teaspoon mustard seeds
1 cup thin milk or you can replace the thin milk with water
1 cup of thick coconut milk
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, roasted curry powder(see notes above to roast regular curry powder)turmeric, salt to season and sugar 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
Once the oil is warm add the curry leaves, pandan leaves, ginger-garlic paste, onions, green chilli and sauté for 2-3 minutes.
Slightly bruise the cloves and cardamom 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(3-5 minutes), immediately transfer the mangoes into the pan.
Add thin coconut milk 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 liqid 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 is reduced completely, pour in the thick coconut milk and cook until the mango curry thickens and change color to dark brown.