2 Types Of Mango Curry for Lunch

2 Types Of Mango Curry for Lunch

Mango is a sweet and versatile fruit that can be add to in savoury dishes as well as sweet ones. When it comes to cooking with mango, you can make two main types of Curry You Can Cook With Mango: Thai green mango curry and Mangalorean ripe mango curry.

Thai Green Mango Gravy

Thai green mango curry is a dish that is traditionally prepare with chicken but can also be prepare with shrimp or pork. The dish is flavor with fresh ginger, lemongrass, fish sauce, and lime juice and gets it is signature green colour from fresh Thai basil leaves. This type of curry is typically served over steamed rice.

This recipe is a quick and easy way to enjoy a delicious vegan meal. The Curry You Can Cook With Mango is made with fresh green mangoes, coconut milk, and a variety of spices. It can be side dish to rice or noodles and is sure to please even the pickiest of eaters.

The key to any good curry is in the spice blend, and this recipe does not disappoint. A combination of lemongrass, ginger, cumin, and chilli peppers gives the dish its distinctive flavour. If you like your food on the spicier side, feel free to add more chilli peppers to taste.

Coconut milk makes this curry creamy and rich without adding any dairy products. Green mangoes add a touch of sweetness and acidity that complements the other flavours perfectly. If you can’t find fresh green mangoes, you can substitute unripe (green) bananas instead.

Mangalorean ripe mango curry

Mangalorean Ripe Mango gravy is a dish from the state of Karnataka, India. The ripe mangoes are first cooked in a mixture of spices and then simmered in coconut milk until they are soft and have absorbed all the flavours. This curry is typically served with steamed rice or bread.

This dish is usually made during the summer months when mangoes are in season. Mangoes are an integral part of Indian culture and can be add in many sweet and savoury dishes. However, Mangalorean Ripe Mango yummy curry is a unique dish that combines the sweetness of ripe mangoes with the richness of coconut milk and the spice of Indian spices.

Try this recipe out if you are looking for a different take on mangoes! You will surely enjoy.

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Dibba Rotti

Dibba rotti is a delicacy from Andhra cuisine. It is a thick, crispy crust dosa made with rice rava, urad dal and other spices.
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Ingredients required
Urad dal – ½ cup (husked & split black gram)
Rice rava or idli rava – ¾ cup
Salt as required
Water as required (for soaking and grinding)
Cumin seeds – 1 tsp
Oil for cooking

How to make Dibba roti:
1. Wash and soak urad dal and rice rave separately for 4 hours.
2. In a grinding jar, add soaked dal and water (as required) and grind it into a smooth batter.
3. Squeeze out the excess water from the soaked rice rava and add it to the urad dal batter.
4. Add cumin seeds and salt, as required and combine everything well.
5. The batter consistency should be like idli batter.
6. Take a heavy and thick-bottomed pan or Kadai and add 2 tablespoons of oil.
7. Once the oil becomes hot, reduce the flame to its lowest, and pour 3 ladles of the batter.
8. Gently spread and even out the batter from the top with the back of a spoon.
9. Cover the layer of Dibba rotti. Cook on a low flame.
10. Flip and cook on both sides till it is crisp and golden.
11. While cooking the second side, do not cover and cook.
12. In a similar way make Dibba rotti from the remaining batter.
13. Cut it into small pieces and serve with onion, ginger, or coconut chutney.