Buttermilk Mango Curry Recipes

MANGO CURRY

Steps:

• In a bowl, combine mangoes, shallots, green chiles, ginger, garlic, vinegar, and salt and mix well. Set aside for 2 hours.
• In a large saucepan, combine mango mixture and coconut milk and bring to a boil. Reduce heat and simmer for 5 minutes, or until mangoes are softened.
• Have a splash guard and measured spices nearby. Heat oil in a small frying pan over medium-high heat until nearly smoking. Immediately reduce heat to medium. (You can test the heat of the oil by dropping in a couple of seeds. The oil is at the correct temperature when the seeds crackle, but do not burn.) Add mustard seeds and temper for a few seconds, until they stop popping. (Cover with the splash guard, if needed.) Add red chiles and curry leaves and cook for 15-20 seconds. Add the tempered spice mixture to the saucepan and stir to combine.
• Garnish with fried onions (if using). Serve with rice.
• Cooks' Note
• Tempering is a traditional method of extracting optimal flavor from Indian spices, and it is a skill learned with practice! Reducing the heat a little before adding the spices prevents the spices from burning and adding a bitterness to your dish. If they do burn, simply start again with fresh spices.

BUTTERMILK MANGO CURRY

Steps:

• In a blender, combine the coconut, cumin, 1/4 teaspoon cayenne, 1/8 teaspoon turmeric and 1/2 cup of water. Blend to a paste.
• Peel, seed and cut mango into 1/2-inch cubes (about 1 cup). In a saucepan, combine the mango, green chilies, remaining cayenne and turmeric, salt and 1 cup water. Simmer until the mango is soft.
• Add the coconut paste and buttermilk and stir over medium heat; do not let it boil. When the mixture is hot, remove it from the heat.
• In a small pan, heat the oil over medium-high heat. Add the mustard seeds and cover. After the seeds begin popping, add the fenugreek and chili. When the fenugreek is toasted, toss in the curry leaves, then pour this into the buttermilk mixture. Serve warm over rice.