Mango and plantain curry

Method

1. Slice the plantain into pieces about the thickness of a pound coin. Place in a pan of boiling salted water with 1 teaspoon of turmeric and cook for 10 minutes, before draining.
 
2 . Heat the vegetable oil in a frying pan, add the nigella seeds and fry until they pop.
 
3. Add the onion, dried chilli, curry leaves and salt and cook for five minutes over a medium heat, stirring occasionally until the onion is golden.

4. Add the ginger and green chilli and cook for 1 more minute. Sprinkle with the remaining turmeric and mix well, remove the pan from the heat and slowly fold in the yogurt, plantain and mango.

7. Return to the hob and reheat the curry. Serve with rice or naan bread.

Comments                        add a comment

Be the first to add a comment...

Ingredients

1 plantain, not too ripe, peeled
2 tsp ground turmeric
1 tbsp vegetable oil
1 tsp Nigella seeds, or mustard seeds
1 onion, sliced
1 dried red chilli
25 curry leaves
2.5 cm fresh root ginger root, finely chopped
1 fresh green chilli, deseeded and sliced
400ml natural yogurt
1 Mango, firm, peeled and sliced

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Save money on shopping bills
Real Italian food for real food lovers
Special offers on wine