MANGO CURRY
This Keralan mango curry is one we'd typically pair with a fish curry and accompany with rice. The recipe calls for coconut vinegar, unripe mangoes, and black mustard seeds.
Provided by Joe Thottungal
Categories Dinner Side Mango Coconut Shallot Chile Pepper Vinegar Ginger Vegetarian Vegan Wheat/Gluten-Free Dairy Free Soy Free Peanut Free Tree Nut Free
Yield Serves 4-6
Number Of Ingredients 14
Steps:
- In a bowl, combine mangoes, shallots, green chiles, ginger, garlic, vinegar, and salt and mix well. Set aside for 2 hours.
- In a large saucepan, combine mango mixture and coconut milk and bring to a boil. Reduce heat and simmer for 5 minutes, or until mangoes are softened.
- Have a splash guard and measured spices nearby. Heat oil in a small frying pan over medium-high heat until nearly smoking. Immediately reduce heat to medium. (You can test the heat of the oil by dropping in a couple of seeds. The oil is at the correct temperature when the seeds crackle, but do not burn.) Add mustard seeds and temper for a few seconds, until they stop popping. (Cover with the splash guard, if needed.) Add red chiles and curry leaves and cook for 15-20 seconds. Add the tempered spice mixture to the saucepan and stir to combine.
- Garnish with fried onions (if using). Serve with rice.
- Cooks' Note
- Tempering is a traditional method of extracting optimal flavor from Indian spices, and it is a skill learned with practice! Reducing the heat a little before adding the spices prevents the spices from burning and adding a bitterness to your dish. If they do burn, simply start again with fresh spices.
CURRY PINEAPPLE DIP
????The flavors blend deliciously in this refreshing pineapple dip. It's also terrific with an assortment of vegetables or your favorite fancy crackers. -Barb Meninga, Kalamazoo, Michigan
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-1/4 cups dip.
Number Of Ingredients 7
Steps:
- Cut pineapple in half vertically, leaving the top attached. Remove fruit from 1 half, leaving a 3/4-in. shell. Remove fruit and discard outer peel from remaining half; cut pineapple into bite-sized pieces. Set aside., In a small bowl, beat the cream cheese, chutney, curry and mustard until smooth. Spoon into pineapple shell and top with almonds. Serve immediately or refrigerate for up to 4 hours (remove from the refrigerator 30 minutes before serving). Serve with cut pineapple and, if desired, crackers.
Nutrition Facts :
TRINIDADIAN MANGO CURRY
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put the onions garlic and green chilies into an electric blender. Add 4 to 5 tablespoons of water and blend until you have a smooth paste. Set aside. Combine the curry powder, anchoor masala, and cumin in a small bowl. Add 4 tablespoons of water, mix, and set aside. Heat the oil in a large, nonstick frying pan over high heat. When hot, put in the paste from the blender. Stir and fry for 8 minutes, or until it has browned a bit. Turn the heat to medium and put in the curry powder paste. Stir for 1 minute and put in the mango pieces. Stir once or twice to mix. Now put in 1 1/2 cups of hot water, the sugar, and salt and bring to a simmer. Stir now and then and simmer gently, uncovered, for 15 minutes.
MANGO CURRY DIP
Make and share this Mango Curry Dip recipe from Food.com.
Provided by NannyMarvel
Categories Spreads
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Put the softened cream cheese in a wide bowl and add the green onions and curry powder. Mix well. Add more curry if you like, to suit your taste. Form the cheese mixture into a ball and wrap in plastic wrap. Place in refrigerator for at least two hours or over-night.
- When ready to serve, unwrap the cheese ball and place in the middle of a large serving platter. Push down on the ball lightly to flatten the bottom and have it adhere to the plate. Spoon the mango chutney over the top of the cheese ball and sprinkle the slivered almonds over the chutney.
- Arrange the water crackers around the cheese ball. Let set at room temperature for at least one hour before serving.
Nutrition Facts : Calories 190.1, Fat 18.4, SaturatedFat 9, Cholesterol 50, Sodium 146.7, Carbohydrate 3.5, Fiber 0.9, Sugar 1.8, Protein 4
CURRIED MANGO CHUTNEY DIP
Make and share this Curried Mango Chutney Dip recipe from Food.com.
Provided by Missy Wombat
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Gently fry the onion and garlic in the oil for about 5 minutes until soft.
- Add the curry powder and cook for another minute then allow the mixture to cool.
- Spoon into a food processor with the yoghurt, chutney and seasoning.
- Blend until smooth.
- Stir in the parsley and refrigerate before serving with crudites and bread.
Nutrition Facts : Calories 76.7, Fat 7, SaturatedFat 0.9, Sodium 2.5, Carbohydrate 3.7, Fiber 0.8, Sugar 1.2, Protein 0.5
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