Mango curry

One of my favourite places to eat out at Bangalore is Moplah’s in Koramangala.

Every time I go there, I order their mango curry. I love it because it has the perfect combination of tanginess, sweetness and spice.

I remember really liking it the first time I had it because of how unexpected the flavor was for me. Mango was something I had only ever had as a fruit and never in a savory dish.

So last year, I thought, why not try making it at home.

This isn’t the exact same recipe as Moplah’s, it is only an approximate, but I quite like it regardless.

Tips

• I use slightly under-ripe Banganapalli mangoes for the recipe. I haven’t tried other varieties of mango but it should work with many other varieties too (but then again, why would you pick anything else over Banganapalli anyway?)
• I like to add fish to the recipe sometimes. Just add the fish slices into the curry after you add the coconut milk and simmer for 6-8 minutes more, and you’re done.
• I would suggest having this with sticky or over-cooked rice (although regular rice works well enough).
• I also enjoy having this with a side of fried potatoes along with the rice. I find it goes well with anything that is starchy.