Angamaly Manga Curry (Kerala Green Mango Curry)
If you have ever attended a traditional Christian wedding eve celebration in the Angamaly region of central Kerala, you already know the magic of this dish! The feast menu is considered incomplete without this signature raw mango curry. Tangy green mango wedges are simmered slowly in velvety coconut milk, laced with onions,green chilies, ginger, unique blend of spices and aromatic curry leaves.
What makes this Angamaly style preparation stand apart is the pre cooking technique. Hand squishing the herbs and ground spices together with vinegar and coconut oil releases essential aromatic oils before heat ever touches the pot. 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. This recipe is an adaptation of my sister Beenchi’s mouth watering fish and mango curry, simplified into a soul warming vegetarian center dish that is especially cherished during Lenten seasons and summer family gatherings.
Mangoes are rich in Vitamin A, C and it has good dietary fiber, which is great for digestion. You will fall in love with the chunky mango pieces simmered in creamy, spicy coconut milk curry, which strikes the perfect balance between spicy, tangy and rich. Serve it warm with hot matta rice, a generous side of Kerala Beef Roast or Chicken Ularthiyathu, and crispy bitter gourd fry for an unforgettable feast.. It is so rich and flavourful, that it leaves you satiated! Do try and let me know how it turned out for you. God Bless!
Helpful Cooking Tips & Techniques
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Hand Squishing Step: Do not skip crushing the sliced onions, shallots, green chilies, ginger, and ground spices by hand with coconut oil and vinegar. Squishing them for 4 to 5 minutes until limp creates an unique, deeply aromatic paste that infuses the entire gravy.
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Choosing Your Mangoes: Use firm, raw green mangoes (pacha manga) that have a moderate tartness rather than an overpowering sour bite. If your mangoes are exceptionally sour, reduce the vinegar measure slightly to preserve flavor balance.
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Use Authentic Clay Cookware: Cooking this curry in a traditional clay pot (manchatti or meen chatti) retains even heat and imparts an earthy, authentic taste that other cookware simply cannot replicate.
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Layering Coconut Milk: Always cook the raw mangoes gently in the thin second extract milk (randaam paal). Only stir in the thick first extract milk(onnam paal) after turning off the flame to prevent curdling and keep the gravy velvety smooth.
Recipes You Might Also Like
Looking to build a complete Kerala meal? Explore these hand-picked favorites from the blog:
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More Traditional Kerala Mango Specials:
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Ripe Mango Pulissery (Mambazha Pulissery) – Sweet and sour yogurt mango curry
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Chakkakuru Manga Curry – Jackfruit seeds and raw mango simmered in coconut gravy
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Kerala Kadumanga Achar – Instant spicy cut mango pickle
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Traditional Pacha Manga Chammanthi – Coconut and green mango chutney
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Perfect Non Veg Pairings:
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Kerala Beef Ularthiyathu – Slow roasted spicy beef with coconut strips
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Nadan Chicken Roast – Kerala style classic onion chicken roast with semi dry gravy
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Ayala Manga Curry – Traditional mackerel fish curry with raw mango slices
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Unakka Chemmeen Manga Thoran – Sun dried prawns stir fried with green mango and grated coconut.
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Angamaly Manga Curry (Kerala Green Mango Curry)
Ingredients
For Pre-Cooking Spice Base (Hand-Squashed)
- 2 nos medium Green Mangoes unripe, peeled and sliced into thick wedges
- 2 nos medium Yellow or Red Onions thinly sliced
- 10 nos whole Shallots / Small Onions peeled and sliced
- 6-8 nos whole Green Chilies slit lengthwise
- 1 inch Fresh Ginger finely chopped
- 4 sprigs Fresh Curry Leaves
- 1.5 tbsp Coriander Powder
- 2 tsp Kashmiri Chili Powder
- 1 tsp Turmeric Powder
- 1.5 tbsp White Vinegar
- 1 tsp Salt adjust to taste
- 1 tbsp Coconut Oil
For Gravy & Simmering
- 1.5 cups Thin Coconut Milk Randaam Paal / Second extract
- 0.5 cup Thick Coconut Milk Onnam Paal / First extract
For Tempering / Seasoning
- 1 tbsp Coconut Oil
- 3 nos whole Shallots / Small Onions thinly sliced
- 2 nos whole Dried Red Chilies broken into halves
- 1 sprig Fresh Curry Leaves
- 0.25 tsp Kashmiri Chili Powder
Instructions
Preparing the base
- Peel the outer skin of the Mangoes. Cut into wedges and keep aside.
- Slice the onions and shallots, slit the green chilies fully and finely chop the ginger.
- Measure and keep the spices ready.
- Take a clay pot (if you don’t have one, use a pan) and add the sliced onions, small onions, green chillies, curry leaves and ginger.
- Next, add Coriander powder, Turmeric powder, Chilli powder, salt, vinegar and 1 tbsp coconut oil.
- Now, combine everything with your hand.
- This is the most important part of the preparation. Squash well for another 5 minutes, till the aroma starts to develop and the onions turn limp. Cover and keep aside for 5 – 10 minutes.
Cooking the Curry
- Meanwhile, extract the coconut milk (I took milk from one coconut) from fresh coconut.
- Take the first Coconut Milk (Onnam Paal) pouring ½ to 1 glass water. Grind and strain the thick milk and keep aside.
- Add 2 glass water and grind again for few minutes to extract second milk (Randaam Paal).
- Pour the second milk to the pot and mix well till combined. Adjust the salt.
- Keep the pot on the stove and bring to a boil.
- When it starts to boil, add the raw Mango pieces.
- Cook covered on low flame. Stir in between to check if the mangoes are cooked.
- When the mangoes are tender, switch off the flame and add the first coconut milk (Onnam Paal).
- Stir well to combine. Keep covered for the flavours to develop.
Tempering / Thadka
- Sauté the Aromatics: Heat 1 tablespoon of coconut oil in a small tempering pan (tadka pan). Add sliced shallots and sauté over medium heat until golden brown.
- Add Spices & Temper: Add dried red chilies and fresh curry leaves. Turn off the flame, immediately add 0.25 teaspoon of Kashmiri chili powder, and swirl the pan so the chili powder toasts without burning.
- Garnish & Serve: Pour the aromatic tempering sizzling over the mango curry. Serve hot with steamed Kerala red matta rice.
Notes
- FAQ 1. Can I add Fish or Prawns to this curry?: Yes! In Angamaly pre wedding celebrations, this curry is frequently cooked with firm fish steaks (such as Kingfish/ Seer fish, or Pomfret) or fresh prawns. Add cleaned fish or prawns along with the mango pieces in the simmering second coconut milk, cooking until fully done before adding the thick coconut milk.
- FAQ 2. Can I use canned or packaged coconut milk? If fresh coconut milk is not accessible, substitute with unsweetened packaged coconut milk or coconut milk powder. Mix 1/2 cup canned coconut milk with 1 1/2 cup water) for the second milk, and 1/2 cup pure thick canned coconut milk for the finishing step.
- FAQ 3 (How do I store and reheat Angamaly Manga Curry?): Store leftovers in an airtight glass container in the refrigerator for up to 3 days. Because thick coconut milk can separate when boiled, reheat gently over low heat, stirring continuously, just until warm to the touch. Do not allow it to come to a boil.
Wonderful recipe… I made tomato curry with mango in this way. Came out well… ! It’s the hand mixing that brings out the flavors.
Thank you Priya. I will definitely try with tomatoes Keep visiting!