This recipe was very mild when cooked as is. I made a few changes to this so that it was more to my and DH's liking. I used spicy Vindaloo curry paste, and used at least twice as much as was recommended in the recipe. I also added some extra spices at the end including: tumeric, garam masala, ground ginger, curry powder, cumin, and black mustard seed. This really spiced the recipe up. I would also like to say that it is very important to use optimally ripe mangoes. If they are underripe, they are not nearly sweet enough and it makes a difference. I think if I made this again, I would leave the cucumbers out, or I would cook them first, before adding them to the pan.
Was this review helpful?
3 users found this review helpful
This recipe was very mild when cooked as is. I made a few changes to this so that it was more...