Mango Curry
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3 ripe medium mangoes, peeled, pitted and cut up.
1 tsp ground tumeric
1 tsp cayenne pepper
1-1.5 tsp salt
55g jaggery (or brown sugar) if needed
310g coconut (freshly grated, or coconut cream)
3-4 fresh hot green chillis, coarsely chopped
.5 tbsp cumin seeds
290ml natural yoghurt, lightly beaten
2 tbsp coconut oil (or other oil)
250ml water

-- The following are optional but recommended
.5 tsp brown mustard seeds
2-4 hot red dried chillis, broken into bits
.5 tsp fenugreek seeds
10-12 fresh curry leaves

Method

1. put mangoes into pan, add the water. Cover and stew for 8-10 minutes over a
medium-low heat stirring every now and again. Add the turmeric, cayenne and
salt. Stir well, if it's not sweet enough, add the jaggery/sugar.

2. Meanwhile, put the coconut, green chillis, cumin seeds and another 250ml
water into a blender and blend to a fine paste.

3. When the mangoes are cooked, mash them to a pulp, add the coconut paste,
mix, cover and simmer over a medium heat stirring every now and again until the
mixture thickens. This will take 10-15 minutes. Add the yoghurt and heat,
stirring, until warmed through. Do not let the mixture boil. Remove from the
heat, check for seasoning.

4. Heat the oil in a small pan over a medium-high heat. When hot, add the
mustard seeds. When the mustard seeds start to pop (few seconds) add the red
chillis, fenugreek seeds and curry leaves. Stir for a few seconds until the
chillis darken. Quickly add the contents of the small pan to the curry, stir to
mix.

5. Serve and enjoy. (Do rice at the right time too if you want it)