Maldivian Mango Curry Recipe recipe

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Ingredients

2 tablespoons oil
1 medium red onion, chopped
3 serrano peppers, halved
5 cloves garlic, minced
1 teaspoon grated ginger root
1 piece cinnamon bark
10 fresh curry leaves
3 whole cloves
½ cup dried Maldivian fish
1 ½ tablespoons chili powder
1 tablespoon curry powder
1 teaspoon turmeric powder
8 mangoes, peeled and chopped
1 cup water
½ cup coconut milk
1 ½ teaspoons salt

Nutrition Info

291.3 calories
carbohydrate: 40.3 g
cholesterol: 28.6 mg
fat: 10.2 g
fiber: 5.6 g
protein: 14.4 g
saturatedFat: 4.6 g
servingSize: -
sodium: 1936 mg
sugar: 30.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a pan over medium heat. Fry onion, serrano peppers, garlic, ginger, cinnamon bark, curry leaves, and cloves until onions are lightly browned, 3 to 5 minutes. Add dried fish, chili powder, curry powder, and turmeric. toss until evenly combined.

  2. Mix mangoes into the pan. Add water and cook until mangoes soften, 10 to 15 minutes. Add coconut milk and season with salt. Simmer 5 to 10 minutes more until flavors are well combined.

Recipe Yield

6 servings

Recipe Note

This healthier version of a traditional Maldivian curry recipe is full of rich flavors from dried fish, ripe mangoes, and curry leaves. Serve with rice or roshi (flatbread). If you leave out the dried fish, this curry is vegan.

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