The ultimate mango curry
Mangoes in summer are pure delight. In this curry, they are served whole, allowing their joy to truly shine: because you don’t cut into them, they feel luxurious and generous. Serve them with puris or chapatis to scrape the lush flesh from the pit. The spicy spices, sour tamarind and juicy sweetness of the mangoes make for a balanced, surprising and addictive curry.
How to make mango curry
- First, make the golden coins; the small dumplings made from chickpea flour that give you something to sink your teeth into. Sift the chickpea flour into a large bowl and add the spices and salt. Pour in the oil and yogurt and rub them into the flour; everything should be well mixed. Gradually add the water and knead for 7–8 minutes; it should become a smooth, soft and pliable dough.
- Bring a large pan of water to the boil. Divide the dough into six equal pieces. Roll them into smooth balls, then roll those into ‘sausages’ approximately 2 cm thick. Carefully place them in the boiling water, but don’t overcrowd the pan; work in batches if necessary. Wait until the sausages float to the surface and the water is bubbling, which takes about 5 minutes. Carefully remove them with a slotted spoon and let them drain on a clean tea towel.
- Place them on a chopping board, let them cool and then cut them into slices 5 mm thick. Set aside.
- Then make the mango curry. Wash the mangoes well and peel them. Set them aside for a moment, take a sharp paring knife and scrape all the remaining flesh from the skins. Put those scraps of flesh in a bowl and blend them into a purée. Also purée the flesh of two of the mangoes with 100 ml water, stir thoroughly and set aside.
- Put the coriander and sesame seeds in a food processor and blend into a coarse powder. Add the drained chillies, sugar, coconut and tamarind and blend into a smooth paste; thin with a little water if necessary.
- Heat the oil in a large pan over high heat and sprinkle the mustard seeds into the hot oil. Wait until they start to crackle, add the asafoetida, curry leaves and chilli and fry for 1 minute; they should become fragrant. Lower the heat, add the turmeric, then add the coconut paste and fry for another 5 minutes or until fragrant.
- Pour in the reserved mango mixture, add the whole mangoes and golden coins, season the whole with sea salt while stirring and spoon the sauce over the fruit. Put the lid on the pan and simmer for another 10–15 minutes; turn the mangoes halfway through. Remove the lid, keep the pan on the heat for a few more minutes, garnish with coriander leaves and serve.
Title: Comfort & Joy
Author: Ravinder Bhogal
Price: €32.50
Publisher: Kosmos Publishers
In Comfort & Joy, Ravinder Bhogal shows how exuberant, decadent and affordable vegetarian and vegan cooking can be. Comfort & Joy contains dishes for every occasion, from a quick weekday bite to dips and stews for a proper dinner party at the weekend. Sesame tofu toast, KFC (Kentucky Fried Cauliflower), delicious Pesto Babka or Green Goddess Dahl – these are vegetables at their very best.
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