Mango and Golden Coin Curry

Name: Mango and Golden Coin Curry
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Asian, Indian
Ingredients: 200g chickpea (gram) flour; • Pinch asafoetida; • ½ tsp ground turmeric; • ½ tsp ajwain seeds (or caraway seeds); • ½ tsp red chilli powder; • 3 tbsp ground coriander; • 1-3 tsp sea salt; • 3 tbsp rapeseed oil; • 2 tbsp natural yogurt; • Oil for shallow frying; 6 ripe mangoes, such as alphonso or kesar; • 1 tbsp coriander seeds, toasted and crushed; • 1 tbsp white sesame seeds, toasted in a hot dry pan; • 6 hot dried chillies, soaked in hot water for 1 hour; • 50g grated jaggery or soft light brown sugar; • 1 x 400ml tin coconut milk; • 65g tamarind paste; • 3 tbsp rapeseed oil; • 2 tsp black mustard seeds; • 16-20 curry leaves, ideally fresh; • 1 long red chilli, sliced into rings; • ½ tsp ground turmeric; • Chopped coriander to garnish

11 steps

Prep:1h 15minCook:20min

This vibrant and aromatic curry features ripe mangoes cooked whole, creating a luscious, sweet, and tangy dish. Accompanied by ‘golden coins,’ which are flavorful chickpea flour dumplings, this curry is both generous and luxuriant, perfect for a delightful summer meal. Originally published by: deliciousmagazine.co.uk

Updated at: Mon, 26 Aug 2024 18:22:02 GMT

Ingredients

4 servings

For the Golden Coins:

200gchickpea flour

gram

asafoetida

½ tspground turmeric

½ tspajwain seeds

or caraway seeds

½ tspred chilli powder

3 Tbspground coriander

1 tspsea salt

3 Tbsprapeseed oil

2 Tbspnatural yogurt

Oil

for shallow frying

For the Mango Curry:

6mangoes

ripe, such as alphonso or kesar

1 Tbspcoriander seeds

toasted and crushed

1 Tbspwhite sesame seeds

toasted in a hot dry pan

6dried chillies

hot, soaked in hot water for 1 hour

50gjaggery

grated, or soft light brown sugar

1 x 400mltin coconut milk

65gtamarind paste

3 Tbsprapeseed oil

2 tspblack mustard seeds

16curry leaves

ideally fresh

1red chilli

long, sliced into rings

½ tspground turmeric

coriander

Chopped, to garnish

Instructions

Step 1

Prepare the Golden Coins:

Step 2

• Sift the chickpea flour and spices into a bowl. Add oil and yogurt, mixing until smooth and pliable. Let rest for 7-8 minutes.

Step 3

• Divide the dough into 2cm thick rolls, then cut into 2cm discs.

Step 4

• Cook the discs in hot oil until golden brown, then drain and set aside.

Step 5

2. Prepare the Mango Curry:

Step 6

• Wash the mangoes thoroughly and peel. Blend with 100ml water to a purée and set aside.

Step 7

• In a blender, grind the soaked chillies, sugar, and coconut milk into a smooth paste.

Step 8

• Heat oil in a large pot, add mustard seeds, and fry for 1 minute until fragrant.

Step 9

• Add turmeric and the coconut paste, cooking for 5 minutes until aromatic.

Step 10

• Add the mango purée and golden coins. Season with salt and cook for 10-15 minutes, stirring occasionally. Uncover and simmer for a few more minutes.

Step 11

• Garnish with chopped coriander and serve.