Spicy Creamy Mango Curry Recipe

(amba maluwa)

This classical Sinhalese dish can be traced back to the royal courts of the early fifth century.

Ingredients :

500 g

100 g

200 g

4 tsp

1 tsp

4 tsp

1 tbsp

3 tbsp

1 tbsp

100 g

40 g

10 g

2 sprigs

2 pieces

2 cm

Green mangoes, peeled and cut into long, thick pieces

Thin coconut milk

Thick coconut milk

Salt

Mustard seeds

Cooking oil

Vinegar

Sugar

Onions, chopped

Garlic, chopped

Ginger, chopped

Curry leaves

Red chilies

Cinnamon stick

Method :

Heat oil in a wok or pan and saute the onion, ginger, curry leaves and red chilies until onion is soft.
Add curry powder, cinnamon, salt, mangoes and thin coconut milk, bring to a boil and allow to simmer for approx. 10 minutes or until mangoes is just tender.
Meanwhile, grind the mustard seeds with a little vinegar into a paste, then stir the paste into the thick coconut milk and, when the mangoes are tender, add the mixture of thick coconut milk and mustard and sugar to the curry.
Bring to a boil, reduce the heat and simmer for approx. 5 minutes and adjust the seasoning.
The gravy should be thick enough to cover the mango.