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Amba maluwa
අඹ මාළුව (amba maluwa): sweet and spicy curry of semi-ripe mango chunks with mustard paste and roasted spices
Maluwa usually means a fish curry, yet in Matara and the southern villages the name also goes to this mango dish, perhaps because it is cooked with the same bold spices and was once a stand-in for fish on fasting days. Half-ripe mangoes are cut into chunks with their skin on, then simmered with dark roasted curry powder, chilli, cinnamon and a sharp paste of ground mustard seed and vinegar, sweetened with sugar and finished with coconut milk. The result is hot, sweet and tangy at once, and it is a favourite on wedding and almsgiving spreads, eaten in small amounts with yellow or white rice. Fully ripe mangoes are the wrong choice, because they collapse into jam; pick fruit that is just turning yellow and still firm to the touch. Chef's tip: keep the skin on the mango pieces, as it holds them together during cooking and adds a pleasant, slightly chewy texture.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the mango
- 2 semi-ripe mangoeslarge, about 700 g, washed and cut into 4 cm chunks with skin on
- 1 /2 tsp ground turmeric
- 1 tsp salt
For the mustard paste
- 1 tbsp black mustard seeds
- 2 tbsp white vinegar
- 3 cloves garlic
- 2 cm piece fresh gingerpeeled
For the curry
- 2 tbsp coconut oil
- 5 cm piece cinnamon stick
- 3 pods green cardamomcrushed
- 1 sprig curry leavesleaves picked
- 1 onionsliced
- 2 green chilliesslit
- 1 tsp red chilli powder
- 2 tbsp sugarmore if the mangoes are sour
- ¾ cup water
- ¾ cup thick coconut milk
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Method
0/7 doneStep 1: Toss 2 semi-ripe mangoes with 1 /2 tsp ground turmeric and 1 tsp salt and set aside.
Step 2: Grind 1 tbsp black mustard seeds with 2 tbsp white vinegar, 3 cloves garlic and 2 cm piece fresh ginger in a mortar or small blender to a smooth paste.
Step 3: Heat 2 tbsp coconut oil in a wide pan over a medium heat and fry 5 cm piece cinnamon stick, 3 pods green cardamom and 1 sprig curry leaves for 30 seconds.
1 minStep 4: Add 1 onion and 2 green chillies and cook for 2–3 minutes until soft.
3 minStep 5: Stir in 2 tsp roasted Sri Lankan curry powder, 1 tsp red chilli powder and the mustard paste and cook for 1 minute until fragrant.
1 minStep 6: Add the mango, 2 tbsp sugar and ¾ cup water, cover and simmer for 10–12 minutes, stirring gently, until the mango is tender but still holds its shape.
12 minStep 7: Pour in ¾ cup thick coconut milk and simmer uncovered for 3–4 minutes until the gravy is thick and glossy. Taste and adjust the sugar and salt.
4 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 2 g
- Carbs
- 26 g
- Fat
- 9 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does amba maluwa take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of semi-ripe mangoes?
- Tinned mango pulp, same weight.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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