Posted by Peggy on November 1, 2011
Make ahead notes: Though this dish is relatively easy to prepare, it may be made up to 24 hours in advance, if tightly covered and refrigerated. Remove an hour before serving, so curry is room temperature. Serve with Indian flatbread.
(This recipe was adapted from Mangoes & Curry Leaves, by Jeffrey Alford and Naomi Duguid. The main change was in the omission of Maldive fish or bonito flakes, ground.)
Number of servings (yield): 12