INGREDIENTS
3 tbsp
coconut oil (or neutral oil)
2
garlic cloves (chopped)
1
half of a medium red onion (sliced)
1 tbsp
mustard seeds
1 1/2 tsp
curry powder
1 tbsp
sugar
1 1/2 tsp
cayenne pepper
1/4
heaped tsp salt (plus more to taste)
1/2 cup
water
2 tbsp
desiccated coconut
1/4 cup
coconut milk
2
Serrano pepper slices (cut length-ways or across, and de-seeded if you prefer your curry less spicy)
3
mangoes (1 ½ lbs mangoes, with the seed)
1/4 tsp
white vinegar