1 tablespoon oil
1 small onion, chopped
1 green chile, seeded and chopped
1 ripe tomato, sliced
1/2 green mango, sliced (optional)
1 pint (2 cups) each coconut milk and water
1/4 teaspoon each tumeric, paprika and ground coriander
10 fresh curry leaves
Handful chopped fresh coriander (cilantro)
Juice of 1/2 lemon
This dish can be served with rice or with snippets of toast or good bread to mop up the delicious juice.
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