1 tin of mango purée or 4 green mangoes, peeled, sliced, and puréed
3 cardamom pods, crushed/split
2 cinnamon sticks
200 ml coconut milk or coconut cream
Add chicken, fish, or vegetables of your choice
Steamed rice and coriander sprigs (optional), to serve
METHOD:
1. Heat the vegetable oil in a saucepan over medium-high heat.
2. Add mustard seeds and stir for 30 seconds until they begin to pop.
3. Add cardamom pods, cinnamon sticks, onion, curry leaves, garlic, ginger, and green chilies. Cook, stirring occasionally, for 6 minutes or until fragrant and light golden.
4. Add spices and tomato purée. Reduce the heat to low and add garam masala, turmeric, and chili powder. Cook for 30 seconds until fragrant.
5. Add the mango purée and stir. Cook for 5 minutes, stirring occasionally.
6. Stir in the coconut milk and simmer for another 2 minutes.
7. Add chicken, fish, or vegetables and cook through, stirring occasionally. Season with salt and pepper.
8. Serve the curry with steamed rice and garnish with coriander sprigs if desired.
