Buttermilk Mango Curry Recipes

Steps:

• In a bowl, combine mangoes, shallots, green chiles, ginger, garlic, vinegar, and salt and mix well. Set aside for 2 hours.
• In a large saucepan, combine mango mixture and coconut milk and bring to a boil. Reduce heat and simmer for 5 minutes, or until mangoes are softened.
• Have a splash guard and measured spices nearby. Heat oil in a small frying pan over medium-high heat until nearly smoking. Immediately reduce heat to medium. (You can test the heat of the oil by dropping in a couple of seeds. The oil is at the correct temperature when the seeds crackle, but do not burn.) Add mustard seeds and temper for a few seconds, until they stop popping. (Cover with the splash guard, if needed.) Add red chiles and curry leaves and cook for 15-20 seconds. Add the tempered spice mixture to the saucepan and stir to combine.
• Garnish with fried onions (if using). Serve with rice.
• Cooks' Note
• Tempering is a traditional method of extracting optimal flavor from Indian spices, and it is a skill learned with practice! Reducing the heat a little before adding the spices prevents the spices from burning and adding a bitterness to your dish. If they do burn, simply start again with fresh spices.

Steps:

• In a blender, combine the coconut, cumin, 1/4 teaspoon cayenne, 1/8 teaspoon turmeric and 1/2 cup of water. Blend to a paste.
• Peel, seed and cut mango into 1/2-inch cubes (about 1 cup). In a saucepan, combine the mango, green chilies, remaining cayenne and turmeric, salt and 1 cup water. Simmer until the mango is soft.
• Add the coconut paste and buttermilk and stir over medium heat; do not let it boil. When the mixture is hot, remove it from the heat.
• In a small pan, heat the oil over medium-high heat. Add the mustard seeds and cover. After the seeds begin popping, add the fenugreek and chili. When the fenugreek is toasted, toss in the curry leaves, then pour this into the buttermilk mixture. Serve warm over rice.

Steps:

• 1 Preheat an outdoor grill or stovetop grill pan to medium-high.
• 2 To cut the mangoes, slice off one of the pointed ends on one of them and stand it up on a cutting board. Using a sharp knife, make a cut from top to bottom, removing one of the wide, rounded sides of the mango from the center pit but keeping the side intact. Repeat with the other side. Also cut away any of the mango flesh around the narrow edge of the pit; reserve that flesh for a fruit salad or another use.
• 3 Peel the two halves removed from the mango, then repeat with the remaining mangoes.
• 4 Mix the olive oil and salt in a bowl and add the mango halves. Use your hands to mix thoroughly so that all the mango pieces are evenly coated with the mixture.
• 5 Grill the mango halves for a minute on each side, using a large spatula to turn them. Remove them to the jelly-roll pan.
• 6 Mix the curry powder and sugar and evenly sprinkle half on the mango halves. Turn the mango halves over and sprinkle the remaining curry mixture on the other side.
• 7 Return the mango halves to the grill for 30 seconds on each side. Remove the mangoes to the pan again.
• 8 To assemble the dessert, place a warm grilled mango half on each of 8 dessert plates. Place a scoop of the Coconut Ice Milk next to it, then sprinkle with a tablespoon of the toasted coconut.
• Serving
• Serve immediately. For advance preparation, you may do the first grilling before serving time, then add the curry mixture and do the second grilling right before serving.
• Storage
• Cover and refrigerate any leftover mango halves if you are not using all 8. They are also good cold.