3 unripe mangoes cut into 8 pieces with the seed and skin removed
3 tablespoons oil
½ teaspoon mustard
Small piece of cinnamon
3 each cloves and cardamom crushed
1 teaspoon each ginger and garlic paste
1 medium onions sliced
1 green chillies sliced
1 teaspoon Maldive fish flakes
1 sprig curry leaves
1 teaspoon roasted chilli powder
4 teaspoons roasted curry powder
¼ teaspoon turmeric
1 teaspoon salt
1 teaspoon sugar
1 cup thin coconut milk
1 cup thick coconut milk
Heat oil and add part 01 ingredients. Stir till aroma comes and onion, garlic and ginger turn golden brown.
Add roasted chilli, curry powder, turmeric and salt on top of the mangoes. Mix well.
Add mangoes and cook stirring occasionally for a few minutes. Do not let it stick to the pan.
Add thin coconut milk and simmer till mangoes cooked halfway.
Add thick coconut milk and simmer further few more minutes.
Cook till oil separate on top of the curry.