Kerala Mango Curry is a delightful and unconventional dish that blends the sweetness of ripe mangoes with simple spices and creamy coconut. This unique combination creates a mesmerising curry that's both rich and refreshing, perfect for pairing with rice, naan, or puris.

Kerala Mango Curry hails from the southwestern coastal state of Kerala in India. Known for its diverse and vibrant cuisine, Kerala often incorporates tropical fruits and coconut into its dishes. This mango curry is a testament to that tradition, balancing sweet, spicy, and tangy flavours harmoniously.

Ingredients:

For the Mango Curry:

• 4 large ripe Kesar mangoes (or any other variety; half-ripe if you prefer less sweetness)
• 1/4 cup oil
• 1 finely chopped onion
• 1 tsp cumin seeds
• 4 green slit chillies
• 10 curry leaves
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp salt
• 200 grams coconut cream (melted with 1/2 cup water)
• 1 cup water (adjust to preferred thickness)
• Fresh coriander for garnish

For the Tadka:

• 1 tsp black mustard seeds
• 4 tbsp oil
• 5 dried red chillies
• 15 curry leaves

Instructions:

Prepare the Mangoes:

1. Slice off both sides of the mango, leaving the middle intact. Use a large serving spoon to scoop out the mango flesh and cut it into medium tikka-sized bites. Reserve the mango seeds with some flesh attached.

Cook the Curry:

1. In a medium-heated pan, add 1/4 cup oil.
2. Add 1 finely chopped onion and fry until it turns translucent and just begins to develop a golden hue (about 5-7 minutes).
3. When the onions are 90% done, add 1 tsp cumin seeds, 4 slit green chillies, and 10 curry leaves. Fry together with the onions for about 2 minutes.

Add the Spices and Coconut Cream:

1. Add 1 tsp turmeric powder, 1 tsp red chilli powder, and 1 tsp salt. Fry until the spices meld together.
2. Add 200 grams of coconut cream melted with 1/2 cup of water. Mix into the spices, keeping the heat on low to medium.
3. Gradually add 1 cup of water, a little at a time, to achieve your preferred thickness.

Add the Mangoes:

1. Gently slide in the cut mangoes, ensuring they don’t get crushed.
2. Bring the curry to a gentle boil, cover with a lid, and lower the heat to a simmer for 15 minutes.

Prepare the Tadka:

1. In a small, high-heated pan, dry roast 1 tsp black mustard seeds until they start popping.
2. Add 4 tbsp oil, 5 dried red chillies, and about 15 curry leaves. Mix quickly and add the sizzling mixture to the curry.

Finish and Serve:

1. Garnish with fresh coriander for a burst of green freshness.
2. Serve the curry with freshly made rice, naan, or puris.

Tips for Perfect Kerala Mango Curry:

• Mango Ripeness: Use ripe mangoes for sweetness, but half-ripe mangoes can be used for a slightly tangier flavour.
• Spice Control: Adjust the number of chillies based on your spice preference.
• Coconut Cream: Ensure the coconut cream is well mixed with water to avoid lumps and achieve a smooth consistency.
• Gentle Simmering: Simmer the curry gently to infuse the flavours without overcooking the mangoes.
• Fresh Ingredients: Use fresh curry leaves and coriander to enhance the aroma and flavour.