Goan Ghotache Sasav (South Indian-Style Mango Curry) Recipe
Prep Time:
35 minutes
Cook Time:
25 minutes
Servings:
4 Servings
Ingredients
  • 4 dried red chiles
  • 1½ cups fresh or frozen grated coconut
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon ground turmeric
  • 1 teaspoon kosher salt
  • 4 ripe Ataulfo mangoes, peeled and cut into thick wedges
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt
  • 2 tablespoons coconut oil
  • 1 teaspoon black mustard seeds
  • 12 fresh curry leaves
  • 3 dried red chilies, broken in half
Directions
  1. Soak the chiles in warm water for 15 minutes. Drain.
  2. Combine the soaked chiles, coconut, yellow mustard seeds, cumin seeds, turmeric, and salt in a blender with ¾ cup water.
  3. Blend until completely smooth, about 2 to 3 minutes. The paste should be fine with no gritty texture.
  4. Pour the coconut paste into a wide, heavy-bottomed pan over medium heat.
  5. Add ¼ cup water to thin it slightly and bring to a gentle simmer, stirring frequently. Cook until the raw smell of coconut and spices fades, about 5 to 6 minutes.
  6. Add the mango wedges, sugar, and salt. Stir gently to coat.
  7. Cook over low heat until the mangoes are warmed through and the sauce thickens slightly around them, about 5 to 6 minutes. Transfer to a serving bowl with rice, if desired.
  8. Heat the coconut oil in a small pan over medium-high heat until shimmering.
  9. Add the black mustard seeds and cook until they begin to pop, about 30 seconds.
  10. Add the curry leaves and dried chiles and fry for 20 to 30 seconds more until the leaves crisp and the oil is fragrant.
  11. Pour the tempered oil immediately over the curry and serve with steamed rice.