My sister is married to a wonderful man from Coorg. Coorg is known for its coffee estate and of course fabulous non-vegetarian food. This recipe is courtesy bro-in-law. This recipe calls for both raw mango and sweet ripe mango. Initially I was hesitant to try the mixture, more so, because it also called for shrimp! But lo behold, the curry was exceptional. This one makes it to my bucket list. Ah...it is a treat to the senses and I strongly urge all the skeptics to give it just one shot to get hooked.
I made a vegetarian version and added shrimp to a separate small portion of the curry. I am sure Panner/ Tofu/ Broccoli makes a good addition to the vegetarian version. The curry is just fabulous without any vegetables or protein.
Honey's verdict....ummm...ah......yummm...
We will need,
Shrimp/Tofu/ Panner 1/2 lb
Green chillies 2 slit
Coriander fresh a handful
Oil 3 tbsp
Mustard seeds 1/4 tsp
Curry leaves a handful
Pearl Onions 4-5 (optional)
Sweet ripe Mango 1 big (I should yield a little over one cup of mango pulp, extracted without any addition of water)
For the masala paste:
Tart Raw mango 1 medium cut into pieces
Dry red chillies 4 Byadigi chilles (for the colour)
Dry red chillies 2 Guntur (hot version)
Ginger 1/2"
Garlic 2 cloves
Dhania seeds 1.5 tsp
Cumin seeds 1 tsp
Fenugreek 1/4 tsp
Method:
I made a vegetarian version and added shrimp to a separate small portion of the curry. I am sure Panner/ Tofu/ Broccoli makes a good addition to the vegetarian version. The curry is just fabulous without any vegetables or protein.
Honey's verdict....ummm...ah......yummm...
We will need,
Shrimp/Tofu/ Panner 1/2 lb
Green chillies 2 slit
Coriander fresh a handful
Oil 3 tbsp
Mustard seeds 1/4 tsp
Curry leaves a handful
Pearl Onions 4-5 (optional)
Sweet ripe Mango 1 big (I should yield a little over one cup of mango pulp, extracted without any addition of water)
For the masala paste:
Tart Raw mango 1 medium cut into pieces
Dry red chillies 4 Byadigi chilles (for the colour)
Dry red chillies 2 Guntur (hot version)
Ginger 1/2"
Garlic 2 cloves
Dhania seeds 1.5 tsp
Cumin seeds 1 tsp
Fenugreek 1/4 tsp
Method:
- On a heavy skillet, toast all the whole spices listed under the 'Masala Paste' till fragrant.
- Combine the toasted spices and all the other ingredients for the Masala paste with some water and pulse till smooth.
- Heat 2 tbsp oil in a pot. Throw in the mustard and the curry leaves. Once the cracking stops, pour in the Masala paste. Simmer till oil floats on top.
- Once oil floats on top, pour in the sweet mango pulp, 1/2 cup of water. Bring it to a boil.
- Toss in the shrimp/ panner/ tofu/ vegetables.Cover and simmer till it is done.
- Just before serving, heat the remaining oil in a pan. Throw in the fresh coriander, onion and green chillies.Saute till the onion is golden. Pour this over the simmering curry. bring it to one last boil and serve immediately with steamed rice.
6 comments:
This is exceptional. Mix of raw and ripe mango is a something new, though mutton with raw mango and tender tamrind leaves ia a delicasy we relish in summer. Photograph looks so enticing. I should call and invite myself for this dish with Shrimps.
very nice blog..........plz visit my blog if time permits....http://lets-cook-something.blogspot.com/
Very innovative dish
Hi, got into your blog while looking out for a recipe for benedekai gojju and tried your recipe as that gave a yummy picture in mind while reading itself.
Just loved the way you have expressed your views on food. Made me and my husband recollect memories of the places u mentioned.
Would like to know your name and whereabouts. We live in UK.
Never heard of this combination of mangoes and shrimp in
Indian cooking,but this looks so good!
mango curry looks too yummy & delicious I will try it myself now anyway your blog is too outstanding and eye catching, you should submit it for free in this website for more exposure. Have a nice day.
Post a Comment