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  • wait.

  • Hi.

  • Welcome to show me the curry dot com I'm hit will have a new job.

  • And today we're gonna show you a sweet mango curry.

  • And it's an awesome dish register on the state of Kerala and we thought were dedicated to all the wonderful care lights we know.

  • So for this recipe, we're gonna be using a nice and ripe mango.

  • The best thing are the best way to know if your mango is right is just smell it and you smell it.

  • It's an unmistakable, yummy fragrance of sweetness.

  • Just say I got a block me assaults.

  • Reconcile that.

  • Yes, it's probably the Emmys.

  • And the other big thing to remember when you're choosing a mango is you want to get a variety that does not have a lot of fibers in it because we're gonna be using the entire pulp inside.

  • And if you choose one with a lot of fibers, you'll be sorry later on.

  • So pick a good mango and I'm going to start peeling this mango with the knife.

  • And so what happens doing that?

  • We have a little grinder, and in that I want to grind a few off the things you've got green chilies over here.

  • You can put as many or as little or none.

  • Choice is yours.

  • And also, we're going to add coconut to this.

  • Now, this is strong care law.

  • You have to put coconut, so we've got that.

  • We don't have the fresh one, but this is fresh, frozen from Indian grocery store bravery very easily available.

  • And it's excellent.

  • It's almost like going to your background kind of getting a coconut, doing all the work itself.

  • So half a cup of cocoa in it, half a teaspoon of cumin seeds.

  • We're gonna need half a cup.

  • A few good.

  • But I want to put it in here, and I'm just gonna put a little bit of the yogurt and here just to help it lend.

  • Now, don't put in the whole thing, because otherwise your coconut is not gonna be able to blame.

  • It's gonna be a smooth, um, Dexter, and I'm just gonna blend it, and the mango is peeled and so we're now just gonna cut it into big chunks.

  • Now you can have your own favorite way of cutting mangoes, but this is mine.

  • It's fairly easy to do, and this is gonna be cooked down later, so we couldn't do it.

  • Big chunks.

  • And of course, there is a stone in the middle.

  • I'm gonna get most of this off, but now there's a lot of mango that's still stuck around the seed, and we don't want to waste any of it.

  • So what I'm gonna do is just take a little bit of water, maybe half a cup of water in another bowl, and we're gonna squeeze it, squeeze it, squeeze it and make sure our pit is nice and clean.

  • My human coconuts, little bit of yogurt and the green chili mixture is ready.

  • And look at the seed.

  • It's nice and clean.

  • You don't feel bad about wasting extra mango in.

  • They're gonna take a fork and just lightly mash these cube mangoes.

  • We don't want to make a big mash out of this because it's going to be cooked and it'll break down on its own.

  • But this is just to help it a little bit.

  • You do one little bit of texture and they're just looks good.

  • It tastes good every time you get a bite with a little solid piece of mango.

  • What a wonderful surprise, okay?

  • And this is lightly mashed.

  • We're gonna take a saucepan, pour that in for this liquid in into this relied quantities, wretchedly powder or to taste, and half a teaspoon of salt to taste, and we'll give this a slight mix.

  • Now, we're gonna take it over to her stove, and we're gonna cook this.

  • So we're gonna wait for the mixture to come to a boil, and once it comes to a boil will continue cooking up for about 2 to 3 minutes and then reduce the flame to a simmer and we hear about the balance of the year.

  • But I'm just gonna mix it and doesn't just combine the coconut and the human mixture to the yogurt and mix it in.

  • Let me know when you're ready for this care.

  • Mangoes have come to a boil, and we're gonna continue cooking for about two or three more minutes and make sure they break down a little bit more.

  • Case our mangoes like, perfect.

  • We're gonna switch off the stove just for a little while and bring it over here.

  • Any time that you adding yogurt into a hot dish hot pan, you have very very careful.

  • That's why Heather brought it here.

  • So it's office tow.

  • It just has a minute to just calm down the boy's dinner and then even added, And slowly and while I'm adding in the coconut and the yogurt mixture, that'll keep mixing and keep fixing it so it does not curdle and separate, contesting success, no curdling.

  • It's always a relief.

  • Now what we're gonna do is we're gonna bring it back to so, and we're gonna heat it once more.

  • You want this mixture to almost come to a boil, but not, ah, full boil because again it will separate.

  • So we're just trying to get the yogurt to heat all the way through.

  • So back to the stone and I will use the other stove and get a seasoning ready.

  • While that's doing because really quick process from there on.

  • So just have everything ready at the same time it comes back on the stove.

  • We need to make sure that we continue stirring constantly.

  • This will help prevent it from separating, and our mixture is just about to come to a boil, so I'm going to switch off her stove and get the seasoning ready we have one teaspoon off coconut oil hitting up.

  • You can use any oil if you like, and half a teaspoon of mustard seeds.

  • Gonna let them up until this will add some driver actually to taste and some 30 foot.

  • We're gonna add a 41 of Tony's father, Thanks and report the seasoning into the mingles and makes it through.

  • And there you have it.

  • That was such a simple dish, and you could, of course, do your taste tests and make sure your chili powder and your salt and everything is OK.

  • Otherwise it's ready to serve, all right, it's actually a part of this at their, which is usually had doing issue our own, Um uh, state of Caroline.

  • And it's served on a banana leaf on it.

  • So it's like another yummy food Yummy.

  • But it's usually have a rice.

  • So you know, it's like a perfect, perfect complement, sweetness and, uh, to that wonderful spicy.

  • You can't be other spicy, but the last thing we're gonna do is you got some roasted and crowned MAPI seeds opening week seeds, right?

  • So just take a teeny weeny pinch.

  • Little has a long way.

  • It's just gonna Sprinkle a little bit on top and believe it or not, that little bench is going to exactly what it's supposed to do.

  • Make it.

  • It's just a little bit more authentic, so fantastic.

  • It's also known as manga polish sherry, and I'm so sorry if I'm watching the neighborhoods.

  • I just tried to say the word mango in Manila.

  • Liam and I could not.

  • I tried very hard from the bottom of my heart, so appreciated.

  • That's what we're gonna call it.

  • Yes, Polish City.

  • And we've been told that you can also make it with pineapple.

  • That sounds yummy, too, and maybe some other fruits.

  • If you have a great recipe, you can maybe share it with us and please join us again on another episode of Show Me the curry dot com, adding a pinch of spice to your life.

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普利賽 - 甜芒果咖喱食譜 - 咖喱秀給我看。 (Pulissery - Sweet Mango Curry Recipe | Show Me The Curry)

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    林宜悉 發佈於 2021 年 01 月 14 日
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