I’m a big fan of raw mango curry. I grew up eating pineapple curry, ambaralla curry and mango curry but nowadays people are cooking almost all the fruits. Sorry…!! I’m not gonna give a single second to try anything else than these three fruits. But only except “raw papaya mallum” (because this is in my cooking wishlist)

Though I love these three curries my husband is not a big fan of fruit curry. Every time when I’m cooking these three he is complaining me to not to ruin the fruit. But you know, I cannot keep my hands and spices away from these.

After many months found these raw mangoes from SL store and bought them to home to cook. Really happy about the final result of my mango curry. I’m so obsessed with the newly opened our SL store which is few steps away from my home. We got almost everything here and once a week we can find fresh SL goodies there. But the problem is I’m awaiting until husband returns home to do the grocery shopping there. All the time I’m missing most of the yummiest things.

It took me about 25-30 minutes to cook the curry. At the end I used thick coconut milk but you can cook even without coconut milk also. When the curry is completely cooked add the black curry powder, mix well and fire off.

1.I got 7 raw mangoes it was around 990g. Cut the washed mangoes into slices with the skin on. You can use the seed or either remove it.

2.marinade the slices with 1tbs chili powder, 1/2tsp turmeric powder and salt. Leave it for about 10 minutes.

3.meantime heat a clay pot/saucepan with 3tbs oil. Once the oil is heated add finely sliced 1/2 medium onion, sliced 2 garlic cloves, split 2 green chilies, few curry leaves and piece of pandan leaf along with piece of cinnamon stick.

4.fry the aromas until fragrant. When the onion is softened and started to brown add 1/2tsp mustard seeds. Let them pop with the aromas.

5.add 1tbs chili powder and fry in low heat around 10-15 seconds along with aromas.

6.now add the marinaded raw mango slices and mix well with aromas and spices. About 1-3 minutes.

7.now add around 200ml water just to cover the mango. Later I’m using some coconut milk. But if you want to cook without coconut milk you can add little more water.

8.mix well, cover with a lid and cook around 20-25 minutes. Or until your mangoes are somewhat mushy.

9.at this point almost half of the water level is gone down. Now add 80-100ml thick coconut milk.

10.here I added 2tbs sugar. Because mine was bit sour. Manage the amount of sugar you want to add according to the sourness of your mangoes. Give it a good stir and bring the gravy to boil and simmer few more minutes.

11.before fire off add 1/2tbs black curry powder, mix well and fire off.

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TIP….

There were some leftovers, i freeze it in a small plastic container. After two weeks I thawed and reheated in low heat to go with my rice and curry. Hopefully can be freeze up to a month.