Easiest Way to Make Carrot Tomato Curry Recipe

Maldivian Mango Curry Recipe

Set the instant pot to sauté mode and heat oil.

Recipe Summary Maldivian Mango Curry Recipe

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.

Ingredients | Carrot Tomato Curry Recipe

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 (Optional)

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

Directions

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.

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.

If you cannot find dried Maldivian fish, you can try substituting anchovies.

Info | Carrot Tomato Curry Recipe

prep: 30 mins cook: 20 mins total: 50 mins Servings: 6 Yield: 6 servings

TAG : Maldivian Mango Curry Recipe

World Cuisine Recipes, Asian,