Green Mango Curry

This dish can be traced as far back as the fifth century, when it was served at the court of King Kasyapa of Sigiriya (famed for his luxurious Sky Palace).

1 T ghee or oil
3 small onions, minced
3 cloves garlic, chopped
1 T ginger, chopped
3 t. mustard seeds
2 stalks curry leaves
3 Thai green chilies, chopped
3 T vinegar
3 t. roasted Sri Lankan curry powder
1 t. cinnamon
1 t. salt
3 large green mangoes, peeled and cut into long, thick pieces
1 can coconut milk
½ c. water
1 T sugar

1. Heat the oil in a pan and sauté the onion, garlic, ginger, mustard seeds, curry leaves, and chilies until the onions are soft.

2. Add the vinegar, curry powder, cinnamon, salt, and half a can of coconut milk with ½ c. water – stir to combine.

3. Add the mango slices, bring to a boil, and simmer until the mango is just tender, about ten minutes.

4. Add the rest of the coconut milk and sugar to the curry; bring to a boil, reduce the heat, and simmer for about five minutes. The gravy should be thick enough to thoroughly coat the mango. Serve hot.

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