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.