An Indian in Exile - The authentic Recipe of the month

Two for the price of one this month, a bonus edition for spring. A nice Mango Curry followed by Barbequed Bananas.

Ripe Mango Curry

An unusual but tasty dish - especially for the vegetarian requests we've had recently - try it, you might like it.

Ingredients;

2 ripe mangoes, washed and sliced

3 tblsp oil

1 1/2 tsp mustard seeds

Pound /blend together and set aside the following 3 items;

2 shallots, peeled and sliced

3 cloves garlic, peeled and chopped

1/2 inch ginger, peeled and chopped

1 dry chili, cut into 3 or 4 pieces

3 - 4 curry leaves

Mixed spices;

1 1/2 tsp turmeric powder

1 tsp ground chili

1/2 tsp ground fenugreek

1 tsp ground fennel

1/2 tsp ground cinnamon

200 millilitres water

salt to taste

150 millilitres thick coconut milk

Final flavouring - 4/5 curry leaves, 2 finely chopped shallots, 1 tablespoon mustard seeds & 2 tblsp oil

Method;

1. Prepare the ingredients as above.

2. Heat the oil in a wok, add the mustard seeds and heat until they pop

3. Add the blended spices, dry chili, curry leaves and fry for one minute.

4. Then add the mixed spices, stir fry for a further minute and add 200 millilitres water together with the ripe mango and salt.

5. Cover and cook for 4 to 5 minutes then add the coconut milk stirring continuously and bring the curry to the boil.

6. Remove from heat and prepare the final flavouring

7. Heat the oil in a pan and when hot add the shallots, curry leaves and mustard seeds. Fry until the mustard seeds pop - about 2 to 3 minutes.

8. Add the final flavouring mixture to the curry, mixing continuously until the curry has cooled slightly. Serve immediately with rice and other curries.

Boiled Eggs with Spices

An interesting dish, normally served as an accompanyment to a larger meal and good at any time of the year. It also makes a nice light snack.

Ingredients;

5 eggs, hard boiled and shelled

1 1/2 tblsp oil

1/2 tsp mustard seeds

Pound / blend to a smooth paste and set aside

3 shallots, peeled and sliced

2 cloves garlic, peeled and chopped

1/4 inch ginger, peeled and chopped

1/2 inch cinnamon

3 curry leaves

Mixed spice

1 tsp ground chili

1/2 tsp turmeric

1/2 tsp 5 spice powder

1 tblsp soy sauce

1 tblsp oyster sauce

50 millilitres water

salt and pepper

1 tsp lemon juice

Method;

1. Prepare the ingredients as above.

2. Heat the oil in a wok, add the mustard seeds and fry until they pop, then add the pounded spices, cinnamon and curry leaves and stir fry for 1 minute.

3. Add in the mixed spice, stir frying for half a minute then the soy sauce, oyster sauce and 50 millilitres water and mix well.

4. Finally add in the eggs, stirring gently and cook for one minute. Add the lemon juice and serve hot with rice.

Hibiscus Flower