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Ambyachi Kadi-Mango Curry
6 cloves garlic -- peeled
2 inches ginger root -- peeled
4 whole black peppercorns
1 cup coconut milk
4 small fresh red chilies -- as serranos, seeded and stemmed
1 tablespoon vegetable oil
1 teaspoon mustard seeds
2 tablespoons ghee
12 ripe mangos -- skinned and seeded
4 tablespoons sugar -- optional
1 teaspoon ground turmeric
salt to taste
In blender make a smooth paste of garlic, ginger, peppercorns, coconut milk, and chiles. Set aside. In large skillet, heat oil over medium heat for 2 minutes. add mustard seeds. When seeds begin popping, lower heat, add ghee and cook for 1 minute. Add paste, mango pulp and turmeric. stir well and cook 5 minutes. add salt just before serving.
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