Sri Lankan mango curry also known as amba maluwa in Sinhalese.

Although a Sri Lankan recipe, this green mango curry recipe is a slightly different version of the sweet and spicy mango curry.

This curried mango curry is cooked with the skin on with and a curry flavour to it.

It’s also ideal for lunch packs or meals that include red rice.

So make sure to add this Sinhalese-style mango curry when you decide to make a village-style rice and curry menu.

The Sinhalese way of making mango curry.

The tiny island I call home is a place of different cultures and religions.

You can experience this diversity through a plate of Sri Lankan food.

It adds a unique experience when you sample food from different parts of the island. The dishes range from spicy, sweet and dry curries using the same ingredients.

A goog example of this would be this Mango curry. I like many other Malays and Muslims tend to make the mango curry, a cross between a sweet and spicy curry or chutney.

The way this Mango curry or amba maluwa is cooked is different. the mango is cut but the skin is kept on. the taste of the curry is more like a vegetarian curry and is sour.

The sourness is expected as the curry uses raw, unripe mangoes but this sourness goes well with the overall taste of the Sinhalese mango curry.

I would recommend cooking a village-type Sri Lankan meal including red rice to compliment the sour mango curry.

Serving ideas for mango curry(amba maluwa)

• SRI LANKAN YELLOW RICE(TURMERIC RICE)
• HOW TO COOK RICE ON THE STOVE

• Vegetarian dishes to serve with the mango curry(amba maluwa).
  • Sri Lankan Potato curry(ala kiri hodi).
  • coconut and beetroot salad(mallum)
  • GOTU KOLA SAMBOL(pennywort salad).
  • SRI LANKAN DHAL CURRY(parippu,dal,daal).

• Meat, chicken or fish curries to serve with the amba maluwa.
  • SRI LANKAN AUTHENTIC CHICKEN CURRY.
  • SLOW COOKED BEEF CURRY(like my grandmother makes).
  • SRI LANKAN CANNED FISH CURRY(tin fish).

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Utensils and appliances needed

• Cleaver to split the mangoes into the required size.
• Medium-sized pan
• A medium-sized bowl

FAQ: SINHALESE MANGO CURRY

• Can I make mango curry using ripe mangoes?
  • it would be best if you used raw, unripe mangoes.
• Can I remove the skin of the Mango?
  • It’s recommended to have the skin on.

• How do I roast regular curry powder?
  • Use a non-stick pan for this purpose. Place the pan over a low fire.
  • Add the amount of curry powder you need and gently dry roast it while constantly using the spoon to mix the spice powder.
  • Do this for a few minutes or until the colour changes.

More mango recipes

MANGO CURRY(my grandmother’s recipe)

recipe difficulty-little care needed

ingredients to cook Sinhalese mango curry

Ingredients mentioned below use standard measuring cups and spoons.

4 raw mangoes

1 and a 1/2 teaspoon of red chilli powder

4 teaspoons of curry powder

1/2 a teaspoon of turmeric

Salt to season

1 tablespoon of sugar

3 tablespoons of oil

1 sprig of curry leaves

2-inch-long pandan leaf

1 tablespoon of ginger-garlic paste

1 medium-sized onion sliced fine

1 green chilli split in two

1 inch piece of cinnamon

3 cloves

4 cardamoms slightly bruised

1 teaspoon of mustard seeds

1 cup of thin milk(substitute with water)

1 cup of thick coconut milk

How to COOK THE MANGO CURRY

Please make sure to read the recipe instructions carefully to avoid mistakes.

Wash the firm mangoes under running water and remove any impurities as you will be cooking the mangoes with the skin.

Now cut them into halves, fours or six while removing the seed.

Use a cleaver to separate the mangoes, I would suggest using a hard surface other than your countertop as you will need to hit the mangoes hard to split them.

Wash the mango pieces under running water, drain completely and place them in a large bowl.

Add red chilli powder(1 and 1/2 tsp), roasted curry powder(4 tsp), turmeric, salt to season and sugar(1 tbsp).

Combine well and set aside while you prepare the tempering for the mango curry.

Place a medium-sized pan over low-medium fire and pour in the oil(3 tbsps).

Once the oil is warm and the curry leaves, pandan leaves(2″ piece), ginger-garlic paste(1 tbsp), onion slices(1), green chilli(1)and saute for 2 to 3 minutes.

Slightly bruise the cloves(3)and cardamoms(4)before adding them to the pan to be sauteed with the other ingredients in the pan, finally add the mustard seeds.

Saute the ingredients until the mustard pops, and immediately transfer the mangoes into the pan.

Add thin coconut milk(1 cup)or water(see notes mentioned in ingredients)to the bowl which was holding the mangoes.

Swirl to collect all the spices collected in the bowl, and pour this liquid into the pan of cooking mangoes.

Combine, and season with salt if necessary. cover and let the mangoes slowly simmer until the water is reduced.

Once the water or thin coconut milk is reduced completely, pour in the thick coconut milk and cook until the mango curry thickens and changes colour to dark brown.

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