Mangalore Pineapple Curry (Mangai Kari)
India
Known as an Indian recipe, with similar versions prepared across other nations.
Ingredients 16 ingredients
- 8 ounces pineapple chunks in unsweetened juice
- Roast
- 1/4 teaspoon turmeric
- 10 fresh curry leaves -- or
- 1/4 teaspoon salt
- Spice mixture
- 1/4 teaspoon cayenne pepper
- 1 tablespoon chopped fresh cilantro
- Pop
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 1/2 tablespoon light vegetable oil
- Mangoes
- 1 tablespoon flaked unsweetened coconut
- 1/2 teaspoon brown sugar
- 1 teaspoon sesame seeds
Possible health benefits
General information, not medical advice.
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Mango
High in vitamin C · 36 mg per 100 g, 45% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of folate · 43 µg per 100 g, 22% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims
- Folate contributes to normal homocysteine metabolism.
- Folate contributes to normal psychological function.
- Folate contributes to the normal function of the immune system.
- Folate contributes to the reduction of tiredness and fatigue.
- Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Nutrients per 100 g of “Mangos, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- A classic of the Mangaloreans in southern India, this recipe traditionally uses small green mangoes. Try it as a side dish with Cornish hens or roast turkey.
- Combine sesame seeds, fenugreek and coconut in an 8 to 10-inch skillet. Dry-roast over medium heat, shaking pan often until seeds become aromatic and darken 1 or 2 shades, about 6 to 8 minutes. Place in a spice or coffee grinder and reduce to a powder. Combine pineapple chunks and juice with turmeric, brown sugar, salt, cayenne and ground spice mixture in a 1-quart saucepan. Cover, and cook over medium heat until thick, about 8 to 10 minutes. Heat oil in a small frying pan over medium-high heat. Add mustard seeds; when seeds pop (takes about 1 minute) stir in curry leaves or cilantro. Remove immediately and pour over pineapple curry.
- Serve hot.
- Laxmi Hiremath writing in the San Francisco Chronicle, 6/42/92.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon