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          Ambyachi Kadi (Mango Curry)
          By Dave DeWitt and Arthur Pais
          From A World of Curries
          Published by Little, Brown and Company
          The coastal city of Mangalore, where Arthur grew up, is known
          for its hearty fish and meat dishes. The region is abundant in
          cashews and mangoes, which are often curried.
          Ingredients Serves 4  Preparation

         * 6 cloves garlic,     In a food processor or blender, make a
          peeled                smooth paste of the garlic, ginger,
         * 1 two-inch piece     peppercorns, coconut milk, and red and
          ginger, peeled        green chiles. Set aside.
         * 4 whole black
          peppercorns           In a large skillet, heat the oil over
         * 1 cup coconut milk   medium heat for 2 minutes. Add the
         * 4 small fresh red    mustard seeds. When the seeds begin
          chiles, such as       popping, lower the heat, add the Ghee
          serranos, seeds and   (if using), and cook for 1 minute. Add
          stems removed         the paste, mango pulp, sugar (if using),
         * 2 small green        and tumeric. Stir well and cook for 5
          chiles, such as       minutes. Add the salt just before
          serranos, seeds and   serving.
          stems removed
         * 1 tbsp. vegetable    Variations: --
          or olive oil
         * 1 tsp. mustard       Serving Suggestions: --
          seeds
         * 2 tbsp. Ghee         Miscellaneous: --
          (opt.)
         * 12 ripe mangoes,
          skins and seeds
          removed
         * 4 tbsp. sugar
          (opt.)                Search again.
         * 1 tsp. ground
          turmeric
         * salt to taste

          Nutrition Info: --

          Course: Side Dish

          Meal: --

          Preference: --

          Type: Indian

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