Tuesday, 1 September 2009
BBRAeNEWS No.213 - BBRA's Cookery.
(For the Botanic Housewives who loves to delicious menu)
Today, BBRA brings you something Thai for those who loves Thai's food.
Thai Sweet & Sour Mango Curry ( Amba curry )
Serves : 4
Time required : 55 minutes
1 kg firm ripe mangoes
4 tablespoon ( 60 ml ) oil
1 teaspoon ( 5g ) mustard seeds
6 curry leaves
2 blades lemon grass
4 cm cinnamon5 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 milkSalt to taste
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.
Nutritional value of each serving - 707. 4 kcal
Fat : 43.1 g
Carbohydrates : 71.4 g