The recipe I am sharing today is one of the best recipes that Sri Lankan cuisine has to offer, any day. This is also a popular dish during “wesak poya” day (as many Sri Lankans offer free food to anybody who wish to eat. We call that “ dansal” in Sri Lanka and when they offer food as lunch or dinner, they mostly have yellow rice, seeni sambola, dhal curry and mango curry as the menu. I have been to “dansal” few times and let me tell you, they cook the most delicious food ever. I don’t know if the excitement we have to eat from a “dansal” makes it more delicious or the actual food. They also have iced coffee, coffee, ice cream, fruit juice at smaller “dansal” and some offer fried noodles during dinner time. Sri Lankans are popular for their hospitality and generosity. I hope that you are not surprised to read that they offer free food in this manner.
This dish is a melange of sweetness, sourness, saltiness and spiciness, and I am so sure that you will enjoy every bite of it.
- 5 small raw mangoes- cut in to pieces with the skin
- ½ medium size onion
- 4 garlic cloves- cut in to small pieces
- 2 cm of a ginger-cut in to pieces
- Some curry leaves
- 1-2 cinnamon sticks
- 4 cloves
- Tiny bit of mustard seeds Less than ¼ of tsp)
- ½ tsp of black pepper powder
- ½ tsp of red chilli powder
- 1 ½ tsp of sugar
- ¼ of turmeric powder
- 1 tsp of Sri Lankan roasted curry powder
- ½ cup of thick coconut milk
- Cooking oil
Pour some oil to a pan and let it warm. Then, add curry leaves, cloves , garlic and ginger to the oil. Stir fry for about 30 seconds. Then, add onions and stir fry until they become light golden brown. Make some space on the pan and add the mustard seeds. Let them pop. Now, it’s the time for mangoes. Then, add all the spices, salt and sugar. If you a hesitant about the sweetness, add less sugar and if necessary, adjust it later. Mix thoroughly. Cover the pan and let it cook for a minute. Mix again. You will have to repeat this step depending on how row your mangoes are. Once the mangoes are fully cooked and they already absorbed the spices, add coconut milk. Mix thoroughly and cover the pot. Let everything cook together and once your curry has a thick consistence, turn off the heat.