“I grew up snacking on fresh and juicy mangoes but as time went by, I came to learn from my mum who taught me that mangoes are not only eaten as fruits, but could be pickled or curried as well,” shares sous chef Uttam Singh of Indian fine dining restaurant Tandoor.
The summery dish is a signature at Tandoor, which showcases authentically prepared North Indian cuisine reflecting the regional culinary heritage across the country. “I believe in the subtle combination of fresh ingredients through creative recipes to serve up cuisine that is authentic and delectable,” says executive chef Ivan Lim of Holiday Inn Singapore Orchard City Centre where Tandoor is located. “And that’s our approach to the Indian fine dining experience here at Tandoor.”
The summery dish is a signature at Tandoor, which showcases authentically prepared North Indian cuisine reflecting the regional culinary heritage across the country. “I believe in the subtle combination of fresh ingredients through creative recipes to serve up cuisine that is authentic and delectable,” says executive chef Ivan Lim of Holiday Inn Singapore Orchard City Centre where Tandoor is located. “And that’s our approach to the Indian fine dining experience here at Tandoor.”
Watch as chefs prepare your food in the tandoors through the show kitchen
Together, the chefs have woven a colorful journey through India on their plates, especially characterized by the restaurant’s signature mango curry, a seemingly simple dish that belies a mélange of sweet, salty, spicy and savory flavors.
Chef Singh recalls this dish from his childhood: “My mum would use whole peeled mango including the seed and I remember we would slurp off its juicy flesh while eating the curry. She would always use a certain kind of mango that is rounder but with softer flesh but here at Tandoor, we use mangoes from the Mangalore region in India which are equally delicious.” If you aren’t able to get your hands on these sweet mangoes from India, any sweet-fleshed ripe mangos will do, though the chef advises against overripe, soft or frozen mangoes, which will turn out mushy in the dish.
Chef Ivan adds: “I strongly recommend peeling the mango although traditionally in India, the fruit is usually cut into quarters, peel on. It may add texture to the dish but it also brings a bitterness to the curry.”
Chef Singh recalls this dish from his childhood: “My mum would use whole peeled mango including the seed and I remember we would slurp off its juicy flesh while eating the curry. She would always use a certain kind of mango that is rounder but with softer flesh but here at Tandoor, we use mangoes from the Mangalore region in India which are equally delicious.” If you aren’t able to get your hands on these sweet mangoes from India, any sweet-fleshed ripe mangos will do, though the chef advises against overripe, soft or frozen mangoes, which will turn out mushy in the dish.
Chef Ivan adds: “I strongly recommend peeling the mango although traditionally in India, the fruit is usually cut into quarters, peel on. It may add texture to the dish but it also brings a bitterness to the curry.”
The mango curry makes a great accompaniment to richer dishes like Tandoor's Malabari Fish Curry
This tangy, appetizing curry dish goes well with fragrant steamed Basmati rice for a light meal on meatless Mondays, but also serves to enliven heavier dishes like tandoori chicken or Malabari fish curry. Add this versatile curry to your repertoire immediately.
Mango Curry
Recipe courtesy of executive chef Ivan Lim and sous chef Uttam Singh
Tandoor, Holiday Inn Singapore Orchard City Centre
Serves 10
4kg ripe mangoes, cut into cubes
800ml mango pulp
400ml coconut cream
200g fresh turmeric
100g jaggery or sugar
50g mustard seed
10g yellow chili powder
10g red dried chili
10g curry leaf
10g Coleman’s mustard powder
Recipe courtesy of executive chef Ivan Lim and sous chef Uttam Singh
Tandoor, Holiday Inn Singapore Orchard City Centre
Serves 10
4kg ripe mangoes, cut into cubes
800ml mango pulp
400ml coconut cream
200g fresh turmeric
100g jaggery or sugar
50g mustard seed
10g yellow chili powder
10g red dried chili
10g curry leaf
10g Coleman’s mustard powder
Method:
1. Heat up some oil in a pan.
2. Temper the mustard seeds for 10 seconds under low heat, then add in the curry leaves and stir for 10 seconds, followed by the turmeric powder. Continue to stir.
3. Add in the coconut cream and bring to a boil.
4. Add in the mango puree and mix well, adding in a little water to reach desired texture.
5. Add in jaggery and stir well before adding in the yellow chili powder.
6. Add salt to taste and bring to boil again.
7. Add in the mango cubes and bring to boil one last time before serving.
1. Heat up some oil in a pan.
2. Temper the mustard seeds for 10 seconds under low heat, then add in the curry leaves and stir for 10 seconds, followed by the turmeric powder. Continue to stir.
3. Add in the coconut cream and bring to a boil.
4. Add in the mango puree and mix well, adding in a little water to reach desired texture.
5. Add in jaggery and stir well before adding in the yellow chili powder.
6. Add salt to taste and bring to boil again.
7. Add in the mango cubes and bring to boil one last time before serving.
Tandoor
11 Cavenagh Road
Holiday Inn Singapore Orchard City Centre
Tel: 6733 8333
Email: tandoor.hisinorchard@ihg.com
11 Cavenagh Road
Holiday Inn Singapore Orchard City Centre
Tel: 6733 8333
Email: tandoor.hisinorchard@ihg.com
