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Ambyachi Kadi - Mango Curry - India

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 6 Garlic cloves - peeled

    2. 2 Ginger root - peeled

    3. 4 Black peppercorns

    4. 1 cup 237ml Coconut milk

    5. 4 cups 948ml Fresh red chilies - as serranos, seeded (small) and stemmed

    6. 1 tablespoon 15ml Vegetable oil

    7. 1 teaspoon 5ml Mustard seeds

    8. 2 tablespoons 30ml Ghee

    9. 12 Ripe mangos - skinned and seeded

    10. 4 tablespoons 60ml Sugar - optional

    11. 1 teaspoon 5ml Ground turmeric Salt to taste

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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.

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