Mango Coconut Curry Sauce
Mango coconut curry sauce is a fresh and exotic variation of Indian cuisine that combines the sweetness of fruits and the intensity of spices. This type of sauce often accompanies curries in Indian regions to balance the flavors. This recipe is an ideal choice for light summer dishes and pairs perfectly with grilled meats or steamed vegetables.
Ingredients for this recipe
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Preparation Steps
1
Wash, peel, and chop the ripe mango into smaller pieces. This will form the base of the sauce.
2
Finely chop the onion, garlic, and fresh ginger. Aim for evenly sized pieces to ensure they cook uniformly.
3
In a medium saucepan, heat the olive oil over medium heat. Add the onion and sauté until golden brown. Then, add the garlic and ginger and sauté for another 1-2 minutes until fragrant.
4
Sprinkle the curry powder and chili flakes into the saucepan, and stir well to bloom the spices.
5
Add the mango pieces and simmer for 5 minutes, or until softened. Then, pour in the coconut milk and stir to combine.
6
Bring the sauce to a simmer over medium heat and cook for 15-20 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
7
Use an immersion blender to purée the sauce until smooth and creamy. If it's too thick, add a little water to reach your desired consistency.
8
Garnish with fresh coriander before serving, or transfer to sterilized jars for later use.
