48 Min
Intermediate
Mango Curry
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Ingredients
4
Portions
This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
ingredient_quantity
recipe ingredient
8
Mediums
just-ripe mangoes, peeled, stoned, coarsely chopped
1
cup
Thick Maggi coconut milk
1
cup
Thick Maggi coconut milk
150
g
Chopped Onions
15
g
Garlic
1
tbsp
Ginger
5
Capsules
Green chilis
1
tsp
Mustard Seeds
4
Leafs
Curry Leaves
2
Leafs
Pandan Leaves
1.5
tbsp
Spices, chili powder
0.36
g
Turmeric
4
tbsp
Vegetable oil
250
g
Brown sugar
2
g
Salt
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Nutrition Value
Carbohydrates
148.3 g
Energy
664.5 kcal
Fats
11.9 g
Fiber
11.4 g
Protein
4.8 g
Sodium
147.3 mg
Sugars
125.1 g
Information per serving
Instructions
48 Minutes
-
1st Step
5 MinWash and peel the mangoes. Cut each mango into 4. -
2nd Step
10 MinSoak the mangoes in salt water for 8 -10 minutes and drain. -
3rd Step
3 MinHeat oil in a pan. -
4th Step
5 MinTemper mustard seeds, pandanus leaf, curry leaves, onions, ginger and garlic. -
5th Step
5 MinStir in the mangoes, chili powder, turmeric and salt. -
6th Step
5 MinPour in the thin milk and stir well. -
7th Step
5 MinAdd the sugar and stir. -
8th Step
10 MinPour in the thick milk and simmer for 8 -10 minutes on medium heat.
