From Madhur Jaffrey's Flavors of India (Carol Southern Books, 1995), this recipe for hot mango curry is prepared with tart green or semi-ripe mangoes and tempered with sweet jaggery. Inspired by a story that first appeared in our June/July 2005 issue, this recipe ran in our Jan/Feb 2014 SAVEUR 100 issue with the article 20 Years of SAVEUR: King of Fruits.
4small Thai green chiles or 2 serrano chiles, stemmed and roughly chopped
5medium green mangoes, peeled, pitted, and thinly sliced
1 tbsp.grated jaggery or light brown sugar
1 tsp.ground turmeric
Kosher salt, to taste
1¼ cupswhole fat yogurt
2 tbsp.coconut or canola oil
¼ tsp.brown mustard seeds
¼ tsp.fenugreek seeds
12fresh or frozen curry leaves
3dried chiles de árbol, stemmed and halved
1. Purée coconut, cumin, chiles, and 1 cup water in a food processor until smooth. Bring mangoes and 1½ cups water to a simmer in a 4-qt. saucepan. Add jaggery, cayenne, turmeric, and salt; cook until mangoes are tender, 18–20 minutes. Stir in reserved coconut paste; cook until mixture is slightly thick, 5–7 minutes. Stir in yogurt and salt; cook 1 minute more.
2.Heat oil in a 10″ skillet over medium-high heat. Add mustard and fenugreek seeds, curry leaves, and dried chiles; cook until fragrant and seeds begin to pop, 1–2 minutes. Stir spices and oil into curry.