Ambyachi Kadi - Mango Curry - India Recipe - Cooking Index
Ambyachi Kadi - Mango Curry - India Recipe - Cooking Index
| 6 x | Garlic - peeled | |
| 2 x | Ginger root - peeled | |
| 4 x | Black peppercorns | |
| 1 cup | Coconut milk | |
| 4 cups | Fresh red chilies - as serranos, seeded (small) and | |
| Stemmed | ||
| 1 tablespoon | Vegetable oil | |
| 1 teaspoon | Mustard seeds | |
| 2 tablespoons | Ghee | |
| 12 | Ripe mangos - skinned and seeded | |
| 4 tablespoons | Sugar - optional | |
| 1 teaspoon | Ground turmeric | |
| Salt to taste |
In blender make a smooth paste of garlic, ginger, peppercorns, coconut milk, and chiles. Set aside. In large skillet, heat oil over medium heat for 2 minutes. add mustard seeds. When seeds begin popping, lower heat, add ghee and cook for 1 minute. Add paste, mango pulp and turmeric. stir well and cook 5 minutes. add salt just before serving.
Source:
A World of Curries - Dewitt & Pais
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