TROPICAL DELIGHT Southern-style mango curry
SERVES 4-6. HANDS-ON TIME 15 MIN
“Mangoes are to India what strawberries are to Britain – poems are written in their honour. This curry originates from Kerala, where small, locally grown mangoes are simmered whole in spiced coconut milk. I’ve adapted the dish using ripe mango wedges – their sweet flavour contrasts well with the bite of mustard, curry and chillies.”
It’s worth seeking out affordable southern Asian mangoes if you can – they’re sold in good greengrocers and Asian supermarkets from April through to September.
• 3-4 tbsp coconut oil or sunflower oil
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• About 15 fresh curry leaves (from Asian supermarkets or redrickshaw.com) or 30 dried curry leaves
• ½ tsp chilli flakes
• 25g fresh ginger, grated
• ¾ tsp ground turmeric
• 400ml tin full-fat coconut milk, whisked until smooth
• 3 green chillies, slit (stem ends left intact) and mostly deseeded
• 250g full-fat greek yogurt
• 2 tbsp coconut cream
• 2-3 ripe mangoes, flesh cut into wedges (about 800g prepared fruit; see tip)
• 1 tbsp chopped fresh coriander
• 2 tsp curry leaf oil and/or coriander oil to drizzle (both optional but available from Asian supermarkets or Ebay)
1 Heat the coconut or sunflower oil in a heavy-based pan or wok over a medium heat. Add the mustard seeds and cook for a few seconds, then add the cumin seeds, curry leaves, chilli flakes and ginger. Stir the spices for about 30 seconds until they release their aroma, then add the turmeric and cook for another couple of seconds.
2 Reduce the heat to low and add the coconut milk and slit chillies. Bring to a simmer, stirring occasionally. Gradually whisk in the yogurt and coconut cream, stirring all the time. When the sauce starts to bubble, turn off the heat and add the mango wedges and chopped coriander to warm through.
3 Drizzle with curry leaf oil and/or coriander oil just before serving, if you like, then serve the curry with boiled rice.