Sri Lankan Mango Almond Curry

A few months ago on a date in Santa Cruz the Robber and I just about died and went to heaven eating mango almond curry at this Sri Lankan place. In fact, if you google "mango almond curry" it will link you there because it is so good. I resolved that, if at all possible, the Robber and I would make it for ourselves. At home.

But alas, finding a recipe, so hard. I finally came across this one for mango curry, without the plaintain or almonds that the restaurant used, and adapted it trying to make what we had at Malabar. We made it last night and had it over coconut rice. It was close... but not quite there. Maybe not having the curry leaves or the pandan leaf made a big difference? Even without these more exotic spices, however, the dish was delicious and we will definitely be making it again.

Adapted from: http://www.cookingandme.com/2009/05/sri-lankan-mango-curry-recipe.html

Ingredients:

1 raw mango

1 plantain

1 C. blanched whole almonds

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 T. vinegar

4-5 curry leaves

1 pandan leaf cut/torn into bits

a 1" cinnamon stick

1 15 oz. can thick coconut milk

1 15 oz. can light coconut milk

1 T. oil

Directions:

1. Peel mango and cut into long, thin pieces. Do likewise to the plantain.

2. Grind mustard seeds and vinegar together to form a 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, plantain, almonds light coconut milk, pandan leaf bits and the mustard seed mixture and bring to a boil.

5. Reduce heat and simmer until mango and plantain is cooked and tender. Add the thick coconut milk and simmer for another 10 mins. Add salt. Serve over rice.