Mango curry

How to make Mango curry Recipe

Serves 4

Preparation time 10 minutes, Cooking time 8–10 minutes

Ingredients:
1 tablespoon vegetable oil
1 teaspoon mustard seeds
1 onion, halved and thinly sliced
15–20 curry leaves, fresh or dried
½ teaspoon dried red chilli flakes
1 teaspoon peeled and grated fresh root ginger
1 green chilli, deseeded and sliced
1 teaspoon ground turmeric
3 ripe mangoes, peeled, stoned and thinly sliced
400 ml (14 fl oz) natural yogurt, lightly beaten
salt

Method:
Heat the oil in a large saucepan until hot, add the mustard seeds, onion, curry leaves and chilli flakes and fry, stirring, for 4–5 minutes or until the onion is lightly browned.

Add the ginger and chilli and stir-fry for 1 minute, then add the turmeric and stir to mix well.

Remove the pan from the heat, add the mangoes and yogurt and stir continuously until well mixed. Season to taste with salt.

Return the pan to a low heat and heat through for 1 minute, stirring continuously. (Do not let it boil or the curry will curdle.) Serve immediately with 4 warm chapattis.

For aubergine & pea curry, heat 3 tablespoons sunflower oil in a large frying pan until hot, then add 4 peeled and cubed medium-sized potatoes, 1 aubergine, cut into small chunks, 150 g (5 oz) frozen peas, 2 finely sliced onions, 2 crushed garlic cloves, 1 tablespoon ginger paste and 2 tablespoons medium curry powder.

Stir-fry for 3–4 minutes or until the onion has softened and is turning golden, then pour in 600 ml (1 pint) chicken or vegetable stock and cook for 10–15 minutes or until the stock has reduced. Stir in 150 ml (¼ pint) crème fraîche and serve with naan bread.

Mango curry