Looking for something different to your usual madras or korma…..this is the recipe for you if you want to be play around with your meals, plus get in lots of goodness!

INGREDIENTS

500g of green mango
2 tsp – chilli powder, toasted until dark but not burnt
1/2 tsp – turmeric
1/2 onion, sliced
1/2 green chilli
1 tbsp – garlic, finely chopped
1 tbsp – ginger, finely chopped
4 cardamon pods, crushed
4 cloves, crushed
1 cinnamon stick, 2cm long
10 curry leaves
1/2 tsp – mustard seeds
1/2 tsp – salt
3 tbsp – olive oil
1 tsp – crushed chilli
1 coconut cream bar
50g fresh coriander

Roasted Curry Power:

4 – cardamon pods
1 tsp – basmati rice
1 tsp – coriander seeds
1 tsp – cumin seeds
1 tsp – mustard seeds
1 tsp – fennel seeds
4 cloves

METHOD

For the roasted curry powder:

Toast all the ingredients in a dry frying pan for a few minutes until fragrant, then grind into a powder using a pestle and mortar or spice grinder

For the curry:

Cut the green mango into thick chunks, then place in a bowl with the chilli powder, turmeric, salt, 125ml water and 2 teaspoons of the roasted curry powder. Mix well and leave to marinate

Meanwhile, heat the olive oil in a large saucepan over a medium heat. Add the mustard seeds, ginger, garlic, green chilli, cardamom pods, cloves, crushed chillies, curry leaves and cinnamon. Fry for a minute until fragrant, then add the onion

Cook for a few minutes, then add the mango, bring to the boil, then cover and leave to simmer for around 15 minutes. Add the coconut milk, then cover and leave to cook for a further 5 minutes or until the mango is tender. Serve with rice and top with coriander and green chilli