Mango Curry

Ingredients:
1 raw mango
1/2 onion, chopped fine
2 tsp crushed garlic
1 tsp crushed ginger
(or use 2 tsp ginger garlic paste) 1 tsp mustard seeds
2 tbsp vinegar
4-5 curry leaves
1 pandan leaf cut/torn into bits
1" cinnamon stick
1/2 cup thick coconut milk 1/2 cup light coconut milk 1 tbsp oil
Method:
1. Peel mango and cut into long, thin pieces. I made the mistake of not peeling the mango and the curry came out slightly bitter. So please take the time and do it!
2. Grind mustard seeds and vinegar together to form a paste.
3. Heat oil in a pan and add the onion, ginger, garlic, curry leaves and cinnamon. Sauté until onion turns golden - about 5-7 mins.
4. Add the mango, light coconut milk, pandan leaf bits and the mustard seed mixture and bring to a boil.
5. Reduce heat and simmer until mango is cooked and tender. Add the thick coconut milk and simmer for another 10 mins. Add salt.