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Paccha Manga Curry (Raw Mango Curry)
Paccha Manga Curry (Raw Mango Curry)

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We hope you got benefit from reading it, now let’s go back to paccha manga curry (raw mango curry) recipe. To make paccha manga curry (raw mango curry) you need 18 ingredients and 14 steps. Here is how you do it.

The ingredients needed to prepare Paccha Manga Curry (Raw Mango Curry):
  1. Get 2 big Raw mango cut into long thick chunks, washed and cleaned
  2. Provide 6 Onions, medium sized cut into small chunks
  3. Prepare 12 Garlic cloves, small-medium sized
  4. Provide 2 inches Garlic
  5. Provide 2/3 cup Curry leaves, washed and cleaned
  6. Prepare 3 tsp Fenugreek/ methi seeds
  7. Prepare as required Coconut oil
  8. Get 150 ml Coconut milk/ cream
  9. Get as per taste Salt
  10. Use For spice paste :
  11. You need 3 tsp Red chilli powder
  12. Prepare 3 tsp Coriander powder
  13. Use 3 tsp Turmeric powder
  14. Use 2 tbsp Coconut oil
  15. Provide 2 tbsp Water at room temperature
  16. Use For garnish:
  17. Provide 1 tbsp Curry leaves, chopped
  18. You need 4-6 Green chillies, slits in the middle (optional)
Instructions to make Paccha Manga Curry (Raw Mango Curry):
  1. Prep: Make the spice paste: In a small bowl, mix the red chilli, coriander, turmeric powder. Add coconut oil, then stir. Add water, mix till incorporated.
  2. Make ginger garlic paste and set aside. Chop onions and mangoes; set aside.
  3. In a pan, heat coconut oil on low-medium flame. Add fenugreek seeds and stir on low flame (they brown quickly, so keep on low flame and don't saute for more than 10-15 seconds)
  4. Add onions and stir till light brown. Add ginger garlic paste and mix well. Stir for 3-5 mins till onions continue to brown. Add oil if necessary at these stages. Cook on low-medium flame.
  5. Add spice paste and mix. Add 2-3 tbsp of water and cook on high flame. Cook for 5 mins till onions have browned and oil starts to separate.
  6. Add raw mangoes once the onion base has browned and thickened. Stir in curry leaves (set aside some for garnish) and gently mix. Saute for a few seconds so curry leaves can release it's flavours,
  7. Optional step! : Add 2 tbsp of water and cook on medium flame. Cook for about 2-3 minutes. If covering with lid, keep flame on low and let it simmer. Stir occasionally.
  8. Stir in coconut milk on low-medium flame and mix well. Can use thick/ thin coconut cream/ blend of both depending on preference. Add bit by bit instead of the whole portion so you can adjust to preference. Keep stirring while adding the cream.
  9. Add salt, water (3-5 tbsp, or more, if you like gravy to be more watery) and cover with lid. Cook on low flame and let the mix simmer for 8-10 minutes till raw mango softens.
  10. If using seafood, place gently in curry at this point and stir it in. Cover with lid and cook on low for 8-10 mins.
  11. Remove lid, take off flame, garnish with chopped curry leaves and chills. Can be served hot with dosas, steamed rice, coconut rice.
  12. Notes: Thicker the cream, the better. Can also use a blend of thick and thin milk. I used Kara coconut cream. Would recommend a mix of Kara and Dabur coconut milk if you like a slightly thinner paste. If using both would recommend thick to thin 2:1 ratio.
  13. Add ins - can add drumsticks, shallots, prawns, fish, lobster, crab!
  14. Bon Appetit!

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