Mango Curry Recipe

Mango Curry
Recipe courtesy of executive chef Bobby Krishnan and sous chef Uttam Singh
Tandoor, Holiday Inn Singapore Orchard City Centre

Serves 10

4kg ripe mangoes, cut into cubes
800ml mango pulp
400ml coconut cream
200g fresh turmeric
100g jaggery or sugar
50g mustard seed
10g yellow chili powder
10g red dried chili
10g curry leaf
10g Coleman’s mustard powder

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