A simple Goan vegetarian curry using fresh seasonal raw mango, sweetness from jaggery and a subtle spice kick from dry red chillies.
Traditionally known as Amlecho Ross ( amli – raw mango and ross- curry), this dish is a fantastic representation of the cuisine of the Goan Gowd Saraswat Brahmins ( GSB – A Hindu sub-culture/community of Goans that I am part of).
Fresh seafood and local vegetables, subtle use of whole spices and coconut are the cornerstone of traditional Goan GSB cooking. GSB cuisine is a delicious and delicate balance of the spicy, sweet, savoury and sour notes. There is a wide repertoire of dishes that do this fine dance of balance.
The dry red chilli is the only spice and you can adjust the heat to suit most tastebuds. For the bright rich orange colour, it is important to use a combination of red chilies – a couple of red chillies for colour ( think Kashmiri red chillies) and a couple for spice/heat.
Tips and Tricks:
This is a very simple recipe with minimal ingredients so each one plays a critical role in the final flavour. Make sure your raw mango is firm and sour, not starting to ripen yet. When grinding the coconut paste, the consistency should be creamy and smooth and not watery at all. The mangoes should be fork-tender and not disintegrate. Cook gently on a medium to low flame for best results.
The single most important thing to check when making this dish is the balance of spicy, sweet and sour. The curry is be best served with plain steamed rice, a side of greens/vegetables. It tastes like summer in a bowl. Sucking on the bits of flesh of the mango seed are the best part so go for that!
Goan Raw Mango Curry
- 1 Raw Mango (sour)
- ¾ cup Fresh grated coconut
- ¼ tsp Turmeric powder
- 4-6 Whole Red Chillies (see notes in the post)
- 1 tbsp Coconut Oil
- ¼ tsp Mustard Seeds
- 1 pinch Asafoteida (heeng)
- 1½ tbsp Jaggery (grated or powdered)
- Water (upto 1.5 cups)
- Salt (to taste)
- Peel your raw mango and then cut into large chunks. For the seed of the mango, leave some flesh on so you can use it too.
- Grind together the coconut, red chillies and turmeric powder with water until you have a creamy sauce base. The consistency should be smooth, very mild grains of coconut (if any) and not watery at all.
- In a pot, add coconut oil and temper it with mustard seeds and asafoteida(heeng) just until you here a sizzle. Add the raw mango and let it coat evenly in the oil.
- Add about 1/2 cup of hot water to the raw mango along with the jaggery and salt. Cover and cook until a couple of mins away from being fork-tender on medium to low heat.
- Add the coconut sauce, mix through and cover to let it it cook for a minute on low heat. Then taste and adjust the seasoning. The curry should have fine balance of heat, sourness and sweetness. Once seasoned, cover and cook for another minute or so and then turn off the flame. Let it rest for atleast 10-15 minutes before serving/eating
Watch me make this delicious curry on Insta-live talking about GSB cuisine on Spice Chronicles with Rushina MG – Video