Thai Sweet & Sour Mango Curry ( Amba Curry ) & Thai Sweet Rice

1 kg firm ripe mangoes
4 tablespoon ( 60 ml ) oil
1 teaspoon ( 5g ) mustard seeds
6 curry leaves
2 blades lemon grass
4 cm cinnamon
5 cloves
8 spring onion, sliced
3 flakes ( 6 g ) garlic
5 g ginger
5 red chillies
25 ml vinegar

6 tablespoon ( 90 g ) sugar
2 tablespoon ( 30 g ) chilli powder
1 teaspoon ( 5g ) turmeric powder
2 tablespoon ( 30 g ) vegetable curry powder
250 ml coconut milk
Salt to taste

Peel mangoes and cut them into six pieces each.

Heat 45 ml oil and season with mustard seeds. When they crackle, add curry leaves , lemon grass , cinnamon , cloves, spring onions, garlic , ginger and red chillies. Saute for five minutes.

Add the mango pieces , vinegar , sugar , chilli powder and turmeric powder. Stir well. Add a little water. Mix well. Cover and simmer till the mango is done and dry. Keep aside.

Heat the remaining oil in another pan and roast vegetable curry powder until brown.

Gradually add the coconut milk and stir well. Add mango mixture and mix gently. Add salt to taste.

1 1/2 cups ( 300 g ) white sticky rice
1 cup ( 240 ml ) coconut milk
250 g mangoes
70 g palm sugar
25 g sesame seeds, boiled

Wash and soak the white sticky rice in enough water for two to three hours.

Drain out water and put the rice in pot with coconut milk diluted with half a cup of water and palm sugar.

Bring to a boil over high heat, stirring frequently.

Lower the heat and cover the pan tightly.

Cook until the rice is tender and liquid has been absorbed. Sweet rice is ready now.

Peel and cut the mangoes into thin slices.

Serve hot with mango slices. Garnish with boiled white sesame seeds.