1 cup/250 ml coconut milk
3 ripe mangoes, peeled and diced
2 dried red chillies
1 1/2 tsp mustard seeds
1 tsp vegetable oil
1 sprig curry leaves
1/4 tsp turmeric
Pinch of asafoetida or hing powder (optional)
2 tsp grated jaggery (or sugar)
Salt, to taste
Place coconut milk, 1/2 cup (115g) of mango flesh, chillies and 1/2 tsp mustard seeds in a blender or food processor and pulse until combined into a rough curry paste. Set aside.
Heat the oil in a deep-sided frying pan over a medium-high heat and add the remaining mustard seeds. Cook, stirring for 1 minute until the seeds start to pop, and then add curry leaves, turmeric and asafoetida or hing, if using.
Add the remaining mango, and curry paste. Add a cup (250ml) of water or more to achieve the desired consistency, and stir in the jaggery or sugar. Add salt to taste.
Heat until the curry just simmers. Remove from the heat and serve with rice.