curryWhat you need:
650g peeled and chopped ripe mango
4 tbsp rapeseed or sunflower oil
1 tsp black mustard seeds
10 fresh curry leaves
1-2 green finger chillies, finely chopped
½ tsp turmeric
½ tbsp ground coriander
¾ tsp salt
1 tsp sugar
250ml coconut yoghurt
1 x 160ml tin coconut cream
Serves 4 as a side
How to make:
Peel the mangoes, then slice off a fat “cheek” from one side of each fruit, keeping the knife as close to the pit as possible. Repeat on the other side, then cut off the two ends, salvaging as much flesh as possible. Cut the flesh into 2cm square pieces. (Keep the pits to nibble on as a cook’s perk.)
Put the oil in a medium saucepan over a low to medium heat and, once hot, add the mustard seeds, curry leaves and chilli. When the mixture crackles (after about 30 seconds), add the turmeric and coriander, stir to mix, then add the mango, salt and sugar. Stir to coat the fruit in the spices, then pour in 150ml water and bring to a boil. Turn down the heat, leave to simmer for 10 minutes, then add the coconut yoghurt and cream, and simmer for another couple of minutes, until hot. Take off the heat and serve with rice.
Photo credit: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant Susanna Unsworth. www.theguardian.com