Sri Lankan green mango curry

Green mangoes are common in Sri Lanka. They are used in curries, sambols, and other dishes, mainly for the sourness they impart to the dish.

Here is a lovely curry. You can use either very raw mangoes for extra tartness or partially ripened mangoes for a sweet-tart flavour; I always prefer the latter for the subtler flavours. The mangoes add a subtle tartness complemented beautifully by the mild spices. The lemongrass and pandanus leaves are beautiful scents that go well together. The curry is mild, sweet, and balanced. This dish will be the star on any table.

This is a fantastic cookbook, so much so that I rarely now go to the other Sri Lankan cookbooks on my shelf. It is a gorgeous cookbook, from which I have cooked at least half the recipes, every one spectacular. I believe what makes this book special is the attention to detail, including recipes for every spice blend. The Roasted curry powder in this recipe allows this dish to shine.

For more recipes from this cookbook, click here.

Ingredients:

2 tablespoons ghee

1 onion, finely diced

10 curry leaves

3-inch pandanus leaf

2 inches of lemongrass, slightly bruised, with a mortar

1 teaspoon ginger paste

1/2 teaspoon chilli flakes, not powder

1/2 teaspoon turmeric

1 teaspoon ground cumin seeds

1/4 teaspoon ground cinnamon

1 tablespoon sugar

1 teaspoon apple cider vinegar

1 lb green mangoes, peeled and cubed

1/2 cup coconut milk

1/2 cup milk

Salt, to taste

Heat the ghee in a saucepan on low heat. Add the onion, curry leaves, pandanus leaves, and lemongrass and fry for 4-5 minutes until the onions are very soft but do not take on any colour.

Add the ginger and chilli flakes and cook for 30 seconds until the ginger is aromatic and no longer smells raw. Add the turmeric, cumin, and cinnamon and stir the pot's contents quickly.

Add the sugar and cider vinegar and cook for 20 seconds. Add the mangoes and toss well, coating them in the spices. Cook for 3-4 minutes. Add the coconut milk, water, and salt, mix well, and simmer for 5 minutes on a gentle roll. Do not boil, or the curry will split. The sauce will thicken into a creamy consistency—taste for salt.

Serve with rice.