Sour mango or green mango is available in summer season. You can either grate it or make a paste of it. This can be easily used in chutneys, dals or even curries to add sourness in place of amchur ...

blend the boiled or chopped raw mango pieces, grated coconut, green chillies, and water. Blend it until it becomes a paste. Then take a pan and put in coconut oil. Wait until the oil gets heated ...

Firstly cut the Alphonso mango into pieces and marinate for 30 minutes with salt. 2. Next we will grind mustard seeds, green chili, chili powder, turmeric powder, grated coconut and sugar-cane jaggery ...

Save time by using ready-made paste in this truly tasty Thai green curry. Each serving provides 360 kcal, 28g protein, 9g carbohydrates (of which 7g sugars), 23.5g fat (of which 16g saturates), 2g ...

Jo Pratt blends authentic ingredients into a quick homemade paste that forms the base of her Thai green chicken curry. If you are in a rush you could use a shop-bought curry paste. Heat the oil in ...