1 medium red onion, chopped
3 serrano peppers, halved
5 cloves garlic, minced
1 teaspoon grated ginger root
1 piece cinnamon bark
10 fresh curry leaves
3 whole cloves
½ cup dried Maldivian fish (Optional)
1 ½ tablespoons chili powder
1 tablespoon curry powder
1 teaspoon turmeric powder
8 mangoes, peeled and chopped
1 cup water
½ cup coconut milk
1 ½ teaspoons salt
Heat oil in a pan over medium heat. Fry onion, serrano peppers, garlic, ginger, cinnamon bark, curry leaves, and cloves until onions are lightly browned, 3 to 5 minutes. Add dried fish, chili powder, curry powder, and turmeric. toss until evenly combined. Mix mangoes into the pan. Add water and cook until mangoes soften, 10 to 15 minutes. Add coconut milk and season with salt. Simmer 5 to 10 minutes more until flavors are well combined.