Mango Coconut Curry

Ingredients

Serves 2

2 Semi-ripe mangoes, peeled and cut into 2cm cubes
1 onion, chopped
2 garlic cloves, crushed
4 hot chillies, chopped
2cm piece of ginger, grated
50g creamed coconut
250ml yoghurt, lightly beaten
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp yellow mustard seeds
2 green cardamom pods
4 cloves

Juice of one lime

1 tbs chopped coriander leaves

Mango Coconut Curry

Now this one is a bit of a surprise. A lovely chap from the Twitter-sphere gave me this recipe to try and it's rather special.

I thought it would be too sweet and mushy but it's actually tangy, sweet and sour. And made with mangoes, of which there are too many in the world so using them all up is a good thing.

The trick is to put the mangoes in quite late so they don't disintegrate but just heat through. Oh also, don't use over ripe mangoes or you'll end up with purée. Which I guess is nice if you don't have any teeth.

Method

Fry the onion until golden brown then add the garlic, chillies and ginger and fry for another couple of minutes.

Add the dried spices and mix together, gently frying for another minute.

Now lower the heat and add the yoghurt, stirring continuously. When all of this is combined, add the creamed coconut and, again, stir through.

Add the mango and lime and heat gently until the mango is nice and hot. Sprinkle with some chopped coriander leaves, then serve!

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Mango Coconut Curry