Thai sweet & sour mango curry ( amba curry ) & thai sweet rice

Ingredients

• 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

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Preparation

• 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.
• Lower the heat and bring to a boil. Simmer till the gravy thickens. Serve with rice.