Angamaly manga curry/Angamaly curry recipi |Raw Mango Curry/Manga kari kerala stayil скачать в хорошем качестве

Angamaly manga curry/Angamaly curry recipi |Raw Mango Curry/Manga kari kerala stayil

Mango curry with green Mangoes is a popular dish from Angamaly region in Kerala. It is a classic dish with incredible taste and unique flavours. If you have ever attended a wedding in Angamaly region, you will know what I am talking about! The wedding eve menu is considered incomplete without this Raw Mango curry. Green Mangoes are cooked in a delicious, creamy coconut milk curry with a unique blend of spices and herbs.  What makes this Mango curry irresistibly delicious is the precooking preparation. This recipe is adapted from my darling sister Beenchi’s Fish curry with Mangoes. Will Post that recipe soon.  For pre wedding celebrations at Christian homes, this Mango curry is prepared with Fish, which is another mouthwatering delicacy. You can also add Prawns in this Mango curry and have with rice and vegetable. Fish/ Prawns and Mango is a great combo like my ayala mango curry or unakkachemmeen nanga thoranAngamaly is also famous for pork currythe wedding eve menu at Christian homes has a delectable variety of Pork dishes like pork fry, chilly pork etc. Ingredients -------------------- 1-2 nos Raw mango Pacha Manga 10 pcs green chilli 1/4 cup Chopped Shallots 10 nos Curry leaves 2 tsp Chopped ginger to taste Salt 1-2 tsp Turmeric powder 2 tsp Coriander powder 3 tsp Red chilli powder 1 cup Coconut milk thick milk- Onnaam Paal 2-3 cup Coconut milk normal milk- Added Water Randaam Paal 3 tsp Chopped Shallots As required Coconut oil Instructions Peel mangoes and cut (preferably in vertical) them into thin pieces and keep the pieces aside. How to make: Take the chopped Green Chilli, Shallots/Onion, Ginger and some Curry leaves in a cooking vessel (preferably Manchatti – Clay pot – which is generally used in Kerala for making Fish Curry etc.) and mix them well with hand and keep it for about 5 – 10 minutes. After 5 – 10 minutes, add Turmeric powder, Red Chilli powder and Coriander powder along with one tsp Coconut Oil and required quantity of Salt and mix it further with hand and keep this mix aside for about another ten minutes. After about ten minutes, add the coconut milk (randaam paal) into this mix, stir it well and boil it in medium flame. When the mix is boiled well, add the Mango pieces and cook it properly in the Coconut milk (generally it will take about 10 – 15 minutes to cook the Mango pieces). After about 10 – 15 minutes add the thick Coconut milk (Onnaam Paal) also and boil the mix for about another 3 – 4 minutes at a low After about 10 – 15 minutes add the thick Coconut milk (Onnaam Paal) also and boil the mix for about another 3 – 4 minutes at a low flame. Heat about 2 Tsp Coconut Oil in a Cheenachatti/Frying Pan, fry the chopped Shallots/Onion in the Oil and when colour of the Shallots/Onion turns into golden/brown, add it into the already cooked Curry. Before seasoning, add some curry leaves on top of the Curry and then add the fried Shallots/Onion on top of these curry leaves along with the Oil left in the Cheenachatti/Frying Pan, so that the leaves also will get fried and give a good taste for the Curry. The tasty dish is ready.