Green Mango Coconut Soup

NARLA CHI KADI

This is a popular soup among the members of the Bene Israel community in India, often served for holidays and celebrations, and perfect for Shabbat. It takes very little time to make it, so it’s a great recipe for when you’ve got several other dishes to prepare.

Green mangos, unlike the sweet ripe mango that so many of us have come to love, are tart, and they lend a lovely sour component to many Indian, and also Southeast Asian dishes. Green mango should be very hard and have no give. If you can’t find green mango, you can use a Granny Smith apple instead.

What makes this dish dance on the tongue is the combination of sweet, tart, salty and hot. If you, or the people you’re cooking for, don’t like spicy food, reduce the number of chili peppers. Try to include at least a bit because they’re important for the balance of flavors—this soup is best when it has a least “a little kick” to it.

Serves 4

Ingredients:

• 2 tablespoons coconut oil

• 3 to 4 whole dried red chili peppers

• 10 curry leaves

• 1/2 teaspoon whole cumin seeds

• 1/4 teaspoon mustard seeds

• 1/2 teaspoon ground turmeric

• 1 teaspoon finely minced fresh ginger

• 1—2 cloves minced garlic

• 1 13-ounce can unsweetened coconut milk (Thai brands are good)

• 3 cups water

• 2 tablespoons rice flour

• 1 medium green mango, peeled and sliced into small cubes

• 1 1/2 teaspoons salt

• 1/2 teaspoon sugar

• 1 tablespoon chopped fresh cilantro leaves

Method:

• Combine the coconut milk in a bowl with the water and rice flour, and stir until smooth. Then set the bowl aside.

• Warm the oil in a medium sauce pan and add the chilis. Let them fry in the oil until they start to blister in places, about 1 minute.

• Add the curry leaves, cumin seeds, mustard seeds, turmeric, ginger, and garlic. Cook, stirring, for another 30 seconds—1 minute to allow the spices to toast a bit and release their flavor.

• Add the coconut milk mixture, stirring, and bring the pot to a boil.

• Add the mango, salt, and sugar.

• Then, lower the heat and keep it at a slow simmer, covered, for about 20 minutes. The soup should be slightly thickened from the rice flour.

• Remove the curry leaves and chilis with a slotted spoon before serving. Serve hot, garnishing each bowl with some chopped cilantro.