I could go on and on because I am quite smitten by this cuisine. Similar yet so different from what I am so used to.
The first dish I tried from the book is this Mango Curry. It’s similar to our mango pachadi recipe but has its subtle differences. I was disappointed to see that the author hadn’t mentioned the local name for this dish, but anyway, the next recipe I tried, beetroot thel dala seems to be uniquely Sri Lankan and seems to be quite popular too.
Sri Lankan Mango Curry
Serves: 2
Preparation time: 30 mins
Source: Sri Lankan Flavours by Channa Dassanayaka
Ingredients:
1.5 cups cubed raw mangoes
1/2 onion, chopped fine
2 tsp crushed garlic
1 tsp crushed ginger
(or use 2 tsp ginger garlic paste)
1 tsp mustard seeds
2 tbsp vinegar
4-5 curry leaves
1 pandan leaf cut/torn into bits
a 1″ cinnamon stick
1/2 cup thick coconut milk
1/2 cup light coconut milk
1 tbsp oil
Instructions:
1. Peel mango and cut into long, thin pieces. I made the mistake of not peeling the mango and the curry came out slightly bitter. So please take the time and do it!
2. Grind mustard seeds and vinegar together to form a coarse paste.
3. Heat oil in a pan and add the onion, ginger, garlic, curry leaves and cinnamon. Saute until onion turns golden – about 5-7 mins.
4. Add the mango, light coconut milk, pandan leaf bits and the mustard seed mixture and bring to a boil.
5. Reduce heat and simmer until mango is cooked and tender. Add the thick coconut milk and simmer for another 10 mins. Add salt.
Notes:
– You can use store-bought coconut milk for this recipe. I used it and to get the light coconut milk, I added equal amounts of water to the coconut milk. It won’t curdle if you cook it in very low fire
– The dish will taste just fine without pandan leaves. It will be like making an Indian dish without curry leaves – a certain flavour will be missing but that won’t break the dish totally, so don’t worry 🙂
Sri Lankan raw mango curry is usually served with rice and some meat curry during a typical Sri Lankan lunch.
probably i used the wrong kind of raw mangoes for this curry then 🙂
Don't peel the mangoes! In Sri Lanka, we cook the mango curry with the peels on – once it's cooked, the peel should be soft and can be eaten if you want. (And the curry is not bitter at all, with the peels on.)
hummm interesting recipe. Allmost looks like Maampazha pulisser(with coconut milk)I think only difference is that Pandan leaves,I never tasted them How they taste like? and gravy look s so creamy yum yum.
Ohhhhhh and i started drooling here!!!!!
The coconut milk is such a nice twist – havent seen mango and coconut milk together!
Green mango with coconut milk! Perfect foil to each other. 🙂
Just a question Nags .. can I use store bought coconut milk? Will it curdle?
Thanks.
Go ahead post all the mango recipes you can…am not going to fall for temptation and go hunt for mangoes ever again..that bag of frozen green mangoes still mocks at me from the freezer…will amuse myself drooling on your photographs for the time being…
Mango and coconut milk very unusual flavor!
Unfortunately for me, this is the fag end of the mango season so no raw mangoes here. 🙁
This brings back memories for me. When I was in school, my mum had two SriLankan colleagues who were excellent cooks and we got to sample a lot of their cooking.
A lot of SriLankan food (especially the Tamil cooking) is influenced by Kerala and Tamilnadu, though Sinhalese food is a lot different.
Thanks Home Cooked Oriya Food 🙂 (It sounds a bit weird addressing you that way, doesn't it? :D)
Raj, let me know once you try it, please?
This looks really good. I have been looking for some good Sri Lankan recipes after watching Anthony Boudains show on travel channel.
Unfortunately for me, this is the fag end of the mango season so no raw mangoes here. 🙁
This brings back memories for me. When I was in school, my mum had two SriLankan colleagues who were excellent cooks and we got to sample a lot of their cooking.
A lot of SriLankan food (especially the Tamil cooking) is influenced by Kerala and Tamilnadu, though Sinhalese food is a lot different.
Thanks Home Cooked Oriya Food 🙂 (It sounds a bit weird addressing you that way, doesn’t it? :D)
Raj, let me know once you try it, please?
that looks so easy!! and i have tons of coconut milk at home 🙂 i’m definitely trying this recipe this week! maybe tomorrow even.
thank you!
Lovley recipe and click… I loved your attention to detail. lovely site…
Looks awesome, Nags! Thanks for the kind words you left on my blog. My heartfelt condolences to you and your family during this difficult time.
sri lankan food is top notch. i wish i got mangoes like those here.
We’ve never tried SriLankan cuisine for all the stuff that we try out man! And the pandan leaves pic is one of the best ever, I think.
mango in coconut milk should be very tasty. nice combo.
Not familiar with anything Sri Lankan except maybe idiappam which is called something else there…:D
A_and_N – you think so? i almost didn’t post it cuz of that teeny hole in the leaf on the far left 😀 Hehehe.. ok I know am onbessed 😀
They call idiyappam stringhoppers in Sri Lanka 🙂
i have found a srilankan eating joint in closeby city and since then dying to try their cuisine. bookmarked this recipe.
Wow curry looks gorgeous..never tried anything with pandan leaves…tempting dish!
I wss also reading a bit abt sri lankan cuisine, I wonder where would I find Pandan leaves, Is there like an Indian name for it? & do they taste like curry leaves??
Sounds so unique, and am still thinking hard, just to imagine how does raw mango + coconut milk+ginger garlic in a curry together will taste…its really a flavorful combo…can’t comment on the leaves though, coz i had never heard about these , but they resemble fresh garlic(or spring onions too) leaves, and the green colour is tempting me soooo much
i ahve seen pandan leaves in NTUC stores here.but never tried it.Great recipe.
thnks
prajusha
http://www.icookipost.com
Wow, the curry looks so yummy Nags. Thanks for sending it over to AWED. 🙂
Siri
Something new to me.:)
Nags, I cannot thank you enough for this recipe. I went to a Sri Lankan restaurant and fell, totally in love with the food. I was never able to recreate it. I am bookmarking this.
As usual great shots dear…
Yummy recipe nags and looks tempting …I am missing pandan leaves after coming to US.. HAVE to see if it availble any where.
Pandanus leaves are called Rampe in Hindi. I have never seen or heard of these during my days in Kerala or Hyderabad. I am not sure if you get these in typical Asian stores. They taste nothing like curry leaves, the flavour is totally different and is an acquired taste, in my opinion 🙂 Don’t worry if you don’t have it.
Cool …yuumy recipe …wow! i have book marked dera Thanks for sharing
Bingo Prajusha! I did buy the pandan leaves from NTUC Fairprice in Singapore 🙂
Looks so cool! Pandan leaves I have heard here in Singapore,but I have not tried or tasted! Recipe sounds good!
Oh wow Nags! This looks increadibly tasty and creamy and comforting and fabulous! Must-try it! Printing the recipe right now! I’ll let you know how it turns out 🙂
Mango and coconut milk very unusual flavor!
Sharmila and SJ, great questions. Yes you can use store bought coconut milk. Just add water to make the lighter version. Pandan leaves can be avoided if you can’t find it, no issues.
Since these are valid questions that others may have, I have added it to the end of the post 🙂
i made a Srilankan egg curry too, yet to post it..loved the spices in their curries..it gives you some feel of Kerala cuisine but yet distinctively different as well!
I have been looking for an easy srilankan curry for quiet so time. Your curry looks delicious and easy to make. Have book market the recipe. Will try it soon.:)
Looks pretty n yummy!
Looks rich, creamy n delicious! I love mangoes and anything made with mangoes is enough to make me drool!
Go ahead post all the mango recipes you can…am not going to fall for temptation and go hunt for mangoes ever again..that bag of frozen green mangoes still mocks at me from the freezer…will amuse myself drooling on your photographs for the time being…
Looks real yum….nice pics
This looks wonderful. I love mangoes, so this is making me really hungry right now!
Where to get pandan leaf? You think its ok to eliminate it completely? I like the 1st picture!!
Green mango with coconut milk! Perfect foil to each other. 🙂
Just a question Nags .. can I use store bought coconut milk? Will it curdle?
Thanks.
That first pic made me to nostalgic Nags….Lovely yummy curry..
woww..superb snaps nag..i just loved and your recipe is bookmarked
🙂
I remember reading this book at the library, that's a lovely & unusual recipe you picked. Gotta try!
The coconut milk is such a nice twist – havent seen mango and coconut milk together!
dear..very ineresting pictures nd yummy mango curry…
Ohhhhhh and i started drooling here!!!!!
That sounds so much like Indian curry. Looks tempting. Where did you use the pandan leaves?In the tempering?
Hi Naga, so wonderful that you posted an entry to the event..loved the pics, esply the Pandan leaves. I would love to try this once I get fresh raw mangoes from the market:-)
hummm interesting recipe. Allmost looks like Maampazha pulisser(with coconut milk)I think only difference is that Pandan leaves,I never tasted them How they taste like? and gravy look s so creamy yum yum.
How come Prathibha? You been to Sri Lanka or something?
delhibelle – you did?? wasn’t it cool? 🙂
No, I added the pandan leaves along with the mangoes. The book didn’t specify it to be used while tempering like we do curry leaves. Pandan leaves give a nutty kind of flavour to the curry. I think its an acquired taste, TH didn’t like it much 🙂