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Ultimate Indian Mango Delight: A Must-Try Recipe

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Ingredients

Adjust Servings:
3 mangoes washed peeled and diced retain seeds
2 teaspoons turmeric powder
750 g low-fat yogurt beaten
1 3/4 teaspoons salt
1/2 teaspoon red chili powder
3 - 5 curry leaves washed
2 green chilies slit in between
1 cup water
2 teaspoons oil
1 teaspoon mustard seeds

Nutritional information

261.7
Calories
55 g
Calories From Fat
6.2 g
Total Fat
2.4 g
Saturated Fat
11.2 mg
Cholesterol
1159.8 mg
Sodium
43.7 g
Carbs
3.9 g
Dietary Fiber
37.5 g
Sugars
11.7 g
Protein
352g
Serving Size

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Ultimate Indian Mango Delight: A Must-Try Recipe

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    The mango and spice part is pretty good, although not the best. I was expecting a mango flavour, and could barely taste any of it. Good overall though. The amount of yogurt was rediculous, however. It made it so that the curry had no flavour. I even halved it, and the curry still tasted pretty much only like yogurt. Had to make many, many other small tweaks to get the recipe to turn out right.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    To Die For The World’s Best Indian Mango Curry,This is one curry u dont want to miss. Its one of the few really yummy curries Subru uncle makes for us. The last 3 days, this has been my addiction. Be it lunch/ midnight, if I’m not on my chair or exercising or asleep or outisde shoping, etc, I’m right in front of the fridge, hunting for this curry! Even a drop is an ocean, I love this curry that much:),The mango and spice part is pretty good, although not the best. I was expecting a mango flavour, and could barely taste any of it. Good overall though. The amount of yogurt was rediculous, however. It made it so that the curry had no flavour. I even halved it, and the curry still tasted pretty much only like yogurt. Had to make many, many other small tweaks to get the recipe to turn out right.,I made this recipe over the weekend and was quite pleased with it. I did, however, make some adjustments based on the previous reviewers’ comments. First off, I started with frying the cumin, methi and mustard seeds first. I doubled the amount of those seeds (which might be too much for the average person, but wasn’t too much for me), and then after frying them, I combined them with the turmeric, chili powder, green chillies and a little water, just enough to make it process smoothly in the food processor. Then I sauted the curry leaves in a little oil until aromatic, then added the mango cubes for a few minutes. Then I added the processed spice paste, and a little more water and simmered it for awhile. From there, I basically added a bit of water and cream (which used instead of yogurt) at a time until the sauce was the consistency I wanted. One final note: I was unable to include the mango seeds in the recipe, because no matter how hard I tried, I could not split open the mango cores. The fruit I bought was pretty ripe, but still, the cores wouldn’t open, either with a chef’s knife or a serrated knife.


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    Steps

    1
    Done

    Put the Mangoes in a Skillet Alongwith the Whole Seeds of the Mangoes.

    2
    Done

    Add the Curry Leaves, Green Chillies and Water.

    3
    Done

    Add Salt, Turmeric Powder and Red Chilli Powder.

    4
    Done

    Bring to a Boil.

    5
    Done

    Cook on High Flame For 8-10 Minutes.

    6
    Done

    Remove from Flame and Keep Aside.

    7
    Done

    Heat Oil in a Non-Stick Saucepan.

    8
    Done

    Add the Mustard Seeds and Allow to Crackle.

    9
    Done

    Add Methi Seeds and Allow to Sizzle.

    10
    Done

    Add the Cumin Seeds and Allow to Splutter.

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