Goan Catholic Style Poi Mago Curry

Ingredients

In the original Samoan cuisine, Poi Mago is a dish made with taro leaves and green mangoes, cooked in coconut milk. In the Goan Catholic adaptation, we replace taro leaves with poi, a Goan specialty made from colocasia root. Additionally, we incorporate Goan spices such as turmeric, cumin, and mustard seeds to infuse the curry with the distinct flavors of Goan Catholic cuisine. We alse have the original recipe for Poi mago, so you can check it out.

• 2 cups (470ml) poi 2 cups (470ml) poi
• 2 ripe mangoes, peeled and diced 2 ripe mangoes, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 32g, 18g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. 2.
   Add chopped onions and minced garlic to the pan. Sauté until the onions turn translucent.
3. 3.
   Add turmeric powder and cumin powder to the pan. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add diced mangoes to the pan and cook for a few minutes until they start to soften.
5. 5.
   Pour in the coconut milk and bring the mixture to a gentle simmer.
6. 6.
   Add the poi to the pan and stir well to combine all the ingredients.
7. 7.
   Season with salt to taste and let the curry simmer for 10-15 minutes, allowing the flavors to meld together.
8. 8.
   Garnish with fresh cilantro and serve hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Poi — Make sure to thoroughly wash and peel the colocasia root before preparing the poi. Boil the peeled root until tender, then mash it to a smooth consistency.
• Mangoes — Choose ripe mangoes that are sweet and juicy for the best flavor in the curry.

Tips & Tricks

• For a spicier curry, add a chopped green chili along with the onions and garlic.
• Adjust the consistency of the curry by adding more coconut milk if desired.
• Garnish with a squeeze of fresh lime juice for an extra burst of tanginess.

Serving advice

Serve the Goan Catholic Poi Mago Curry hot with steamed rice or crusty bread. The creamy and tangy flavors of the curry pair perfectly with the fluffy rice or the crusty bread, allowing you to enjoy the rich sauce to the fullest.

Presentation advice

Garnish the curry with a sprig of fresh cilantro and a few slices of ripe mango for an appealing presentation. Serve it in a vibrant colored bowl to enhance the visual appeal of the dish.