Romy Gill's Meethi Aam Ki Sabzi Recipe (Roasted Ripe Mango Curry)
By Romy Gill
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Easy
The caramelised sweetness of ripe mangoes mingle with the tantalising flavours of a perfectly spiced curry. In this exquisite recipe I roast the mango on the hob until the skin is blackened. Once the skin is removed, it unlocks the intense depth of flavour that bursts out when the mango is mashed and cooked with the curry leaves and spices. It’s a fusion of innovation and tradition that promises to delight your taste buds.
Try Romy Gill's recipes for Punjabi Kadhi Pakora or Chikki.
This recipe is extracted from Romy Gill’s India by Romy Gill (Hardie Grant, £28), Photography by Sam Harris.
Ingredients for Meethi Aam Ki Sabzi
- 2 ripe mangoes
- 2–3 tsp rapeseed oil
- 1/2 heaped tsp panch phoron
- 8–10 curry leaves
- 1 tsp ginger root, peeled and grated (shredded)
- 2 large garlic cloves, peeled and grated (shredded)
- 2–3 green chillies, cut in half
- 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground black pepper
- 1 tsp salt
- 100 ml coconut milk
- 150 ml water
To serve
How to make Meethi Aam Ki Sabzi
- Roast the mangoes over a gas burner on the hob or under the grill set to a high heat.
- Turn them so they are equally roasted all over and the skin is charred and blistered.
- Set the roasted mangoes aside until they are cool enough to handle, then peel off the charred skin and discard.
- Mash the mango flesh in a bowl and set the stones aside.
- Heat the oil in a saucepan over a medium heat, then add the panch phoron.
- As soon as it starts to sizzle, add the curry leaves, then add the ginger, garlic, and chillies and cook for 1 minute.
- Add the ground turmeric, coriander, pepper, and salt, stir, then add the mashed mangoes with the stones and cook for 2 minutes.
- Pour in the coconut milk along with 150 ml water, reduce the heat to low, and simmer for 5 minutes.
- Serve hot with a bowl of plain rice.
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