Angamaly Manga Curry (Kerala Green Mango Curry)
Authentic Angamaly-style raw green mango curry gently simmered in creamy coconut milk with crushed aromatics and Kerala spices. A signature festive staple from central Kerala.
Ingredients
For Pre-Cooking Spice Base (Hand-Squashed)
- 2 medium Green Mangoes unripe, peeled and sliced into thick wedges
- 2 medium Yellow or Red Onions thinly sliced
- 10 whole Shallots / Small Onions peeled and sliced
- 6-8 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 whole Shallots / Small Onions thinly sliced
- 2 whole Dried Red Chilies broken into halves
- 1 sprig Fresh Curry Leaves
- 0.25 tsp Kashmiri Chili Powder
Instructions
Preparation & Hand Bruising
- 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 glass water. Grind and strain the thick milk and keep aside.
- Add 1 and ½ glass water and grind again for few minutes to extract second milk (Randaam Paal).
- Pour the second milk to the pot and mix well. 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 / Thalikka
- 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
- Note / 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.
- Note / FAQ 2 (Can I use canned or packaged coconut milk?): Absolutely. If fresh coconut milk is not accessible, substitute with unsweetened canned coconut milk or coconut milk powder. Use 1.5 cups of diluted coconut milk (mix 1/2 cup canned coconut milk with 1 cup water) for the second milk, and 1/2 cup pure thick canned coconut milk for the finishing step.
- Note / 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 rolling boil.