Keri nu Shaak /Mango Curry

August 1, 2016mayurisjikoni
Blog post

EVENT: FOODIEMONDAY/BLOGHOP

THEME: #51 CURRIES

Updated on 23/05/2020 – I’ve only updated the photos and organized the write up. Recipe remains the same.

What is Keri nu Shaak?

Shaak in Gujarati refers to a curry or any stir fried vegetable. Such a broad spectrum word! Keri is mango so Keri nu Shaak is Mango Curry. Yes mangoes are not just to be eaten on its own, or used for desserts. Mangoes play a big part in the Indian Cuisine, right from starters to desserts. 

Keri nu Shaak is pretty easy to make. All you need is a semi ripe or raw mango which is not too fibrous. The mango is cut into big chunks and cooked using water, spices and jaggery. Every family will have its own recipe, my mother in law use to make it with onion and garlic, my mum made it simple with ginger and green chillis. Some families add vadi (sun dried lentil lumps). I prefer to make it the way my mum use to.

Memories……

Keri nu shaak is an all time family favourite. My mum would make a huge huge amount of this curry and we all would relish it with some parathas. We all would fight for the mango seed (or gotlo as its called in Gujarati). It was fun to suck out all the gravy from the mango seed and then dip it again in the thick gravy and suck on it again. Its one of the simplest and yet the most tastiest curry. Is it childhood nostalgia or the curry itself, don’t know but I love it. The beginning of mango season meant that we’d be treated to this curry often. While we preferred to enjoy keri nu shaak with parathas (bhakri), some enjoy it with khichdi. While hubby doesn’t like keri nu shaak at all, my daughter like me is a huge fan of it. While she was in college in Banglaore, I’d make this delicious curry often during the mango season.

FoodieMonday/Bloghop

On several occasions my daughter had suggested that I put the recipe on the blog, but didn’t really get a chance till now. Our weekly group, FoodieMonday/Blog gave me this opportunity when the theme Curries came up. Usually by Wednesday or Thursday I have my dish according to the theme ready but this time it took me a while to decide. When you take the whole of India there are thousands of curry recipes. The initial idea was to use paneer but then I remembered my daughter’s request and keri nu shaak it was, though I had to make a separate curry for hubby. Made his favorite Matar Bateta nu Shaak (Peas and Potato Curry).

What are Curries?

Curries what we commonly know as sabji, sabzi, shaak, masala, korma, vindaloo, tandoori, kofta, Madras, gulai(Indonesian) just to name a few are where vegetables, meat, fish etc are put together  in a gravy or sauce and served with flatbreads, rice or other grains like millet, couscous, quinoa, etc. Curries can be watery or thick depending on the type of  cuisine and recipe. Mostly served as main dish, the gravy or sauce is made with water, coconut milk, milk, yogurt, tomatoes or pastes of herbs and spices. According to Wikipedia the word curry is an anglicised word of the Tamil word ‘kari’ meaning sauce. Yes, that’s true as the word curry is hardly ever used in the Indian Sub Continent. 

Some Curry Recipes you may want to check out:

Some Mango Curries:

  • Mambazha Pulissery – Priya’s family recipe, where ripe mango is cooked in a yogurt gravy.
  • Ambe Che Sasav – a simple but very flavorful Goan mango curry that Archana prepares using coconut and mustard seeds.
  • Another famous Gujarati curry using mango and yogurt called Fajeto is what Poonam loves.
  • Archana’s family has this really awesome mango curry where the mango stones are used to make the curry. Called Koyaad its especially prepared when mangoes are used to make pickles. The stones are not thrown away but made into a delicious curry.

Ingredients required for Keri nu Shaak/Mango Curry:

  • Mangoes – best to use semi ripe ones so that way you use less jaggery. Also the type of mango you use has to be less fibrous. In Kenya I prefer to Apple Mango. When in India I use Banganapalli, Alfonso Mango or Totapuri.
  • Oil – for tempering the spices
  • Cumin Seeds – Jeera or jeeru. An essential spice for this curry as it adds a lot of flavour.
  • Mustard Seeds – rai. 
  • Salt
  • Green Chillies – according to your taste either minced or finely chopped
  • Ginger – I prefer minced and try and not omit this spice as it adds a lot of flavour
  • Red Chilli Powder – added according to one’s taste
  • Coriander Cumin Powder – also known as Dhana Jiru, an essential spice mixture for all Gujarati curries
  • Turmeric Powder – or haldi, harder
  • Asafetida – also known as hing, add little. Omit if you want a gluten free curry or use gluten free hing.
  • Jaggery – Gud or Gur – in the recipe the amount is a rough guide as it entirely depends on how sour the mango is. If you don’t get jaggery then use coconut sugar or brown sugar.
  • Fresh Coriander or Mint – for garnishing.
  • Water – that is whats going to make the gravy 

Dietary Tips:

  • Gluten free if you don’t add asafetida
  • Vegan
  • Satvik as no onion or garlic has been added

So here’s one of my mum’s recipe and the family’s  favourite keri nu shaak.

keri nu shaak 2

keri nu shaak 3

keri nu shaak 4

Print Recipe
5 from 6 votes

KERI NU SHAAK/MANGO CURRY

A simple and yet very tasty curry that is made from semi ripe mangoes. Usually served with parathas or khchdi, it definitely is an unusual curry.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Gujarati
Keyword: curry, gluten free, mango, vegan, vegetarian
Servings: 4

Ingredients

  • 2 semi ripe mangoes
  • 1 tsp oil
  • 1 tsp cumin seeds, jeera
  • ½ tsp mustard seeds, rai
  • 1-2 green chillis minced
  • 1 tsp ginger paste
  • 1 tsp coriander cumin powder (dhana jiru)
  • ½ -1 tsp red chilli powder
  • ¼ tsp turmeric powder (haldi,hardar)
  • tsp asafetida (hing)
  • ½ -1 cup jaggery (gud, gur) grated or powder
  • 3-4 cups water
  • 1 tbsp fresh coriander or mint chopped
  • 1 - 1½ tsp salt

Instructions

  • Soak the mangoes in vinegar water for 10-15 minutes. Give it a good wash. Cut the top off.
  • Slice the mango into chunks with the skin. Don't throw away the stones.
  • Heat oil in a deep pan over medium heat.
  • When it’s hot add cumin and mustard seeds.
  • Add turmeric powder and asafoetida.
  • Add the mango pieces and the stones, salt and chilli and ginger pastes.
  • Add water and mix well. Cover the pan.
  • Let the mango cook over medium to low heat till they are done.
  • This will take about 20-25 minutes depending on the type of mango.Don’t forget to stir the curry in between so it does not stick to the bottom of the pan.
  • Add the red chilli powder, dhana jiru and the grated jaggery. Its best to taste the curry at this point so you get an idea how much jaggery you will need.
  • Cover the pan and let the curry cook till the jaggery melts and the gravy is thick. Some of the cooked mango pulp will come off the skin to make the gravy thick.
  • Add chopped coriander or mint and serve with hot parathas or khichdi.

Tips:

  • The more sour the mango, the more jaggery (gur) you will need.That is why I prefer to use slightly ripe mango so I don’t need to use too much jaggery. For this recipe I used only ¼ cup.
  • When you stir the curry, some of the mango pulp comes off the skin and this makes the curry thick.
  • Adjust the spices according to your taste.
  • The colour of the curry will depend on the type of jaggery you use.Dark jaggery will give a dark colour gravy.

Pin for Later:

keri nu shaak

A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962

 

29 Comments

  • Gloria Fernandes

    August 1, 2016 at 2:35 pm

    Im actually drooling here..its so yummy

  • Sujata Roy

    August 1, 2016 at 2:59 pm

    Ah loving the look. Curry with mango sounds interesting and new to me. Awesome share 😊

  • Nisa@flavour Diary

    August 1, 2016 at 5:12 pm

    Mu may paani aagaya dee…loving it

  • Pushpita Aheibam

    August 1, 2016 at 7:16 pm

    Superb Di! Bookmarking the recipe. Looking forward to more such little known traditional recipes from you.

  • beena stephen

    August 2, 2016 at 8:17 am

    Wow super tempting mango curry

  • Mayuri Patel

    August 4, 2016 at 6:23 pm

    Thanks Gloria, my all time favourite.

  • Mayuri Patel

    August 4, 2016 at 6:24 pm

    Thanks Sujata, try it, you may like it.

  • Mayuri Patel

    August 4, 2016 at 6:24 pm

    Thanks Nisa.

  • Mayuri Patel

    August 4, 2016 at 6:25 pm

    Thanks Pushpita. Its recipes like these that get lost in the modern and fast food world.

  • Mayuri Patel

    August 4, 2016 at 6:25 pm

    Thanks Beena.

  • alkajena

    August 8, 2016 at 1:03 pm

    This is very new to me, we use mangoes to sour any dish, but making a curry is absolutely new to me.

  • Gracy Machado

    May 30, 2018 at 9:27 am

    Hi Mayuri, First time visiting u. Luv gujarati food. My favourite.
    Pls help me make a small quantity of dhana jeera powder. Tk u

    1. mayurisjikoni

      May 30, 2018 at 6:03 pm

      Thank you so much Gracy. to make dhana jeeru powder the measurement is 4:1 4 parts coriander seeds and 1 part jeera or cumin seeds. Dry roast and grind.Hope that helps.

  • Mireille Roc (@ChefMireille)

    November 16, 2019 at 9:29 pm

    this is definitely a new one for me – Like the combination of fruit and spices!

    1. mayurisjikoni

      November 18, 2019 at 3:54 pm

      Thanks Mireille, its what my family enjoyed during the mango season.

  • Sandhya Ramakrishnan

    November 20, 2019 at 6:57 am

    I love spicy curry made with fruit. The semi sweet mango would have given the curry the sourness as well as the sweetness. I am going to try this soon!

    1. mayurisjikoni

      November 20, 2019 at 4:50 pm

      Thank you so much Sandhya. Its the sweet and sour flavors combined that makes it finger licking good.

  • Shobha Keshwani

    May 24, 2020 at 7:06 am

    5 stars
    Curry looks delicious. But I think it will be on a sweeter side as there is addition of so much jaggery. I might try it without it as the mango will be sweet already.

    1. mayurisjikoni

      May 24, 2020 at 3:43 pm

      Shobha its because usually raw mango is used and as I mentioned the amount required will depend totally on how sweet the mango is.

  • Preethicuisine

    May 24, 2020 at 11:28 am

    5 stars
    A delicious curry with ripe mangoes. I love any recipe with mangoes. This one is awesome.

    1. mayurisjikoni

      May 24, 2020 at 3:42 pm

      Thanks Preethi.

  • Archana

    May 25, 2020 at 8:40 pm

    5 stars
    The curry sounds delicious and definitely a keeper of a recipe. These childhood memories are what we cherish!
    Thanks for linking my recipe they are traditional n very commonly made.

    1. mayurisjikoni

      May 26, 2020 at 7:56 pm

      Thanks Archana.

  • Chef Mireille

    May 26, 2020 at 7:08 am

    5 stars
    Wow all those varieties of mangoes you get. We only get a few here. But this curry looks so interesting and I can imagine kids fighting over the pit!

    1. mayurisjikoni

      May 26, 2020 at 7:54 pm

      Thanks Mireille, now as grown ups, don’t think anyone wants to fight for the stones.

  • Jayashree T.Rao

    May 26, 2020 at 12:50 pm

    5 stars
    This looks like a tasty curry and I do like gujarati cuisine. Hope I find a semi ripe mango to make this dish.

    1. mayurisjikoni

      May 26, 2020 at 7:53 pm

      Thanks Jayashree, hope you try it and enjoy it.

  • Priya Srinivasan

    May 26, 2020 at 8:23 pm

    5 stars
    Oh yumm, i love ripe mangoes in a sweet, spicy curry! Love the idea of cooking with the seed. We make a curry with whole mangoes, using the small variety, i think rumani’s . i wont mind enjoying this with rice too.

    1. mayurisjikoni

      May 27, 2020 at 1:26 pm

      Thanks Priya, The seed is usually used to mop up the curry and sucking on it, is really good. I’m sure it will taste equally good with rice.

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