Buttermilk Mango Curry

• 1/2 cup grated unsweetened coconut
• 1/4 teaspoon cumin
• 1/2 teaspoon cayenne
• 1/4 teaspoon turmeric
• 1 ripe but firm mango
• 2 green chilies (Serrano or Thai), split
• 1 teaspoon salt
• 2 cups buttermilk
• 1 1/2 tablespoons vegetable oil
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon fenugreek seeds
• 1 dried red chili
• 10 to 12 curry leaves

1. In a blender, combine the coconut, cumin, 1/4 teaspoon cayenne, 1/8 teaspoon turmeric and 1/2 cup of water.
2. Blend to a paste.
3. Peel, seed and cut mango into 1/2-inch cubes (about 1 cup).
4. In a saucepan, combine the mango, green chilies, remaining cayenne and turmeric, salt and 1 cup water.
5. Simmer until the mango is soft.
6. Add the coconut paste and buttermilk and stir over medium heat; do not let it boil.
7. When the mixture is hot, remove it from the heat.
8. In a small pan, heat the oil over medium-high heat.
9. Add the mustard seeds and cover.
10. After the seeds begin popping, add the fenugreek and chili.
11. When the fenugreek is toasted, toss in the curry leaves, then pour this into the buttermilk mixture.
12. Serve warm over rice.

coconut, cumin, cayenne, turmeric, mango, green chilies, salt, buttermilk, vegetable oil, mustard seeds, fenugreek seeds, red chili, curry

Taken from cooking.nytimes.com/recipes/7960 (may not work)