Ingredients

  • 2 3/4 c freshly grated or desiccated coconut
  • 1/2 tbsp cumin seeds
  • 4 small Thai green chiles or 2 serrano chiles, chopped
  • 5 medium green mangoes, peeled and sliced
  • 1 tbsp grated jaggery or light brown sugar
  • 1 tsp cayenne
  • 1 tsp ground turmeric
  • Kosher salt to taste
  • 1 1/4 c whole fat yogurt
  • 2 tbsp coconut or canola oil
  • 1/4 tsp brown mustard seeds
  • 1/4 tsp fenugreek seeds
  • 12 fresh or frozen curry leaves
  • 3 dried chiles de arbol, stemmed and halved

Directions

  1. Puree coconut, cumin, chiles, and 1 c water in a food processor until smooth.
  2. Bring mangoes and 1 1/2 c water to a simmer in a 4 qt saucepan. Add jaggery, cayenne, turmeric, and salt; cook until mangoes are tender, 18 to 20 minutes.
  3. Stir in reserved coconut paste; cook until mixture is slightly thick, 5 to 7 minutes. Stir in yogurt and salt; cook 1 minute more.
  4. Heat oil in a skillet over medium high heat. Add mustard and fenugreek seeds, curry leaves, and dried chiles; cook until gragrant and seeds begin to pop, 1 to 2 minutes. Stir spices and oil into curry.