Dhon Anbu Riha ( Ripe Mango curry)

 

I know what you are thinking, mango in a curry and that is also a ripe one. Believe me when  I first saw this in a recipe book I was pretty grossed out as well.  I made this a long time ago but it didn't turn out so well over time I learned the basics of making curry paste and also making curries and the little tricks like how long and how much you have to cook and what to look for.  It's funny how much you learn with practice and with time and age. 

I followed the recipe on Zareena's Kehkun but reduced the amount and had to change a few measurements. But I stuck to making my own curry paste. I did toy with the idea of using store-bought curry powder, there is a wonderful one which is called hanaakuri havaadhu sold in bottles and I love using it in some curries and I think it would go well with this one as well. But I wanted to really make this from scratch because it is one of those disappearing recipes. 

So the curry paste ingredients are first dry roasted in a pan until you get the aroma of spices and toasted coconut. Then it's cooled and ground to a fine paste. 

I used local mangoes which are small but very sweet when ripe. Mangoes are around these days in the market so perfect time to make this. If you are using large ones, peel and cut them into bite-size pieces , rather than leaving them whole. I made a few cuts on the flesh of the mango to try and get more flavor in.

Now once the curry paste is made and the mangoes peeled and ready to be cooked, there are a few more ingredients that you normally find in local cuisine. That is onions, a little garlic, curry leaves and pandan leaves and of course smoked tuna, although if you are vegan or vegetarian you can skip the tuna.

I used dried coconut milk powder, although I sometimes use canned or packet coconut milk. I just can't seem to find the time to make my own coconut milk.

Yield: 4

Author: Nammi

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Ripe Mango curry ( Anbu Riha)

Ingredients

Curry paste

• 2 tsp coriander seeds
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 6-8 dried chillies
• 2 cloves garlic, sliced
• 1/2 inch ginger, sliced
• 8 curry leaves
• 4-5 cardamon pods, seeds only
• small handful of sliced onion
• 1 inch piece of cinnamon 
• 1/2  tsp turmeric
• salt
• 8 black peppercorns
• 1/3 cup grated coconut

For the curry

• 4 ripe local mangoes, peeled and left whole
• 1 medium onion, sliced ( use a small amount from this to make the curry paste above)
• 4 tbsp  dried coconut milk powder ( check notes below)
• 2  1/2 cups water
• 12-inch pandan leaf, cut into large pieces
• 1 sprig curry leaf, about 12 leaves
• 50g smoked tuna, thinly sliced
• 2-3 tbsp vegetable oil 

Instructions

Curry paste

1. Place all the ingredients except the salt and turmeric into a dry frying pan or wok over medium-low heat and stir till you get a toasty spice aroma. 
2. Cool and remove to a wet grinder or blender, blend with a few tablespoons of water along with 1/2 tsp salt and turmeric and blend to a fine paste. 
3. Set aside.

Make the curry

1. Prepare the remaining ingredients. Peel the mango, if large cut it into bite-size pieces or if small, just leave them whole, with a few slashes across the flesh.
2. Heat the oil in a small pan, add the onions, curry leaves, and pandan leaf, and stir fry until the onions wilt. Add the smoked tuna and stir fry for a minute.  Mix 500 ml of water ( 2 cups) with 2 tbsp of coconut milk powder, ( thin coconut milk).  Stir the curry paste into this milk and stir the mixture into the pan. 
3. Then add the mangoes and let it heat up over medium heat and then simmer on low heat, for about 15-20 minutes.
4. Taste season with salt. Mix the remaining coconut milk powder with 1/2 cup milk and stir this into the curry.  Simmer for another 2 minutes, then switch off and enjoy with rice and accompaniments.

Notes:

When using packed coconut milk, use about 100 ml milk mixed with 400 ml water to make thin coconut milk and use straight from the packet or can to make thick coconut milk.

For fresh, thick and thin coconut milk.

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