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Paccha Manga Curry (Raw Mango Curry)
Paccha Manga Curry (Raw Mango Curry)

Before you jump to Paccha Manga Curry (Raw Mango Curry) recipe, you may want to read this short interesting healthy tips about Choosing Wholesome Fast Food.

Just about every article you read about bettering your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. This is certainly good advice. Sometimes, though, the last thing you need is to have to make meals from scratch. Sometimes you just want to hit the drive through on the way home and call it a day. Why shouldn’t you be capable of do this every now and then and not have a bunch of guilt about slipping up on your diet regime? This can be done because an abundance of the popular fast food destinations are attempting to make their menus healthier now. Here’s how it’s possible to eat healthfully when you are at a fast food spot.

Your drink should be water or juice or milk. When you drink a big soft drink you are adding a whole bunch of empty calories to your day. A sole portion of soda is commonly thought to be eight ounces. That helping may contain lots of spoonfuls of sugar in addition to at least a hundred calories. A fast food soda is typically at the very least twenty ounces. Thirty ounces, however, is considerably more common. This implies that your drink alone will put a multitude of ounces of sugar into your body as well as several thousand empty calories. It is much healthier to decide on milk, juice or regular water.

Standard logic tells us that one positive way to get healthy and lose fat is to drop the drive through and to remove fast food restaurants from your thoughts. While, in most cases, this is a good plan, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes what you need most is just to have another person do the cooking. There isn’t any reason to feel terrible about visiting the drive through when you make healthful decisions!

We hope you got benefit from reading it, now let’s go back to paccha manga curry (raw mango curry) recipe. You can have paccha manga curry (raw mango curry) using 18 ingredients and 14 steps. Here is how you achieve it.

The ingredients needed to make Paccha Manga Curry (Raw Mango Curry):
  1. You need 2 big Raw mango cut into long thick chunks, washed and cleaned
  2. Get 6 Onions, medium sized cut into small chunks
  3. Provide 12 Garlic cloves, small-medium sized
  4. Get 2 inches Garlic
  5. Prepare 2/3 cup Curry leaves, washed and cleaned
  6. Get 3 tsp Fenugreek/ methi seeds
  7. You need as required Coconut oil
  8. Take 150 ml Coconut milk/ cream
  9. Prepare as per taste Salt
  10. Use For spice paste :
  11. You need 3 tsp Red chilli powder
  12. Prepare 3 tsp Coriander powder
  13. Get 3 tsp Turmeric powder
  14. Get 2 tbsp Coconut oil
  15. You need 2 tbsp Water at room temperature
  16. You need For garnish:
  17. Take 1 tbsp Curry leaves, chopped
  18. Get 4-6 Green chillies, slits in the middle (optional)
Instructions to make Paccha Manga Curry (Raw Mango Curry):
  1. Prep: Make the spice paste: In a small bowl, mix the red chilli, coriander, turmeric powder. Add coconut oil, then stir. Add water, mix till incorporated.
  2. Make ginger garlic paste and set aside. Chop onions and mangoes; set aside.
  3. In a pan, heat coconut oil on low-medium flame. Add fenugreek seeds and stir on low flame (they brown quickly, so keep on low flame and don't saute for more than 10-15 seconds)
  4. Add onions and stir till light brown. Add ginger garlic paste and mix well. Stir for 3-5 mins till onions continue to brown. Add oil if necessary at these stages. Cook on low-medium flame.
  5. Add spice paste and mix. Add 2-3 tbsp of water and cook on high flame. Cook for 5 mins till onions have browned and oil starts to separate.
  6. Add raw mangoes once the onion base has browned and thickened. Stir in curry leaves (set aside some for garnish) and gently mix. Saute for a few seconds so curry leaves can release it's flavours,
  7. Optional step! : Add 2 tbsp of water and cook on medium flame. Cook for about 2-3 minutes. If covering with lid, keep flame on low and let it simmer. Stir occasionally.
  8. Stir in coconut milk on low-medium flame and mix well. Can use thick/ thin coconut cream/ blend of both depending on preference. Add bit by bit instead of the whole portion so you can adjust to preference. Keep stirring while adding the cream.
  9. Add salt, water (3-5 tbsp, or more, if you like gravy to be more watery) and cover with lid. Cook on low flame and let the mix simmer for 8-10 minutes till raw mango softens.
  10. If using seafood, place gently in curry at this point and stir it in. Cover with lid and cook on low for 8-10 mins.
  11. Remove lid, take off flame, garnish with chopped curry leaves and chills. Can be served hot with dosas, steamed rice, coconut rice.
  12. Notes: Thicker the cream, the better. Can also use a blend of thick and thin milk. I used Kara coconut cream. Would recommend a mix of Kara and Dabur coconut milk if you like a slightly thinner paste. If using both would recommend thick to thin 2:1 ratio.
  13. Add ins - can add drumsticks, shallots, prawns, fish, lobster, crab!
  14. Bon Appetit!

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