A very good way to cook mangoes from ” Dinner” by Meera Sodha. Look for mangoes that are smooth skinned , wrinkle free and tender.
Ingredients
- 2 large mangoes about 900 g
- rapeseed oil
- 500 g hard paneer cut into 2 1/2 cm cubes
- 16 fresh curry leaves
- 1 tsp black mustard seeds
- 1 large brown onion halved and thinly sliced
- 2x 2 cm ginger grated
- 2 cloves garlic crushed
- 4 green finger chillies finely chopped
- 1 tbsp ground coriander
- 3/4 tsp ground turmeric
- 1 1/4 tsp salt
- 1/2 tsp sugar
- 1 x 400 ml tin coconut milk
- cooked basmati rice to serve
Servings:
Instructions
- To prepare the mangoes peel them then slice off a fat cheek from one side of each fruit, keeping the knife as close to the stone as possible. Repeat on the other side then cut off the two ends, salvaging as much flesh from the stone as possible. Cut the flesh into 2 cm square pieces.
- If your mangoes are too soft to peel cut them first then score the flesh into 2 cm cubes with a knife. Use a large spoomn to scoop out the flesh.
- Place a plate to one side of the hob . Put a tablespoon of oil into a wide non stick frying pan over a medium heat and fry the paneer for 5-6 minutes, turning with a spatula or tongs, until golden brown on all sides. Transfer to the plate and set aside.
- Add two more tablespoons of oil tothe pan and when really hot add the curry leaves. Let them crackle and crisp then transfer half of them to the paneer plate but keep separate
- Add the mustard seeds to the pan and pop for a few seconds then add the onion. Cook for eight minutes, stirring occasionally, until golden and starting to brown. Add the garlic, ginger and chillies and cook for two minutes then add the coriander, turmeric, salt and sugar. Stir to mix.
- Add the mango pieces and 200 ml water and bring to a boil. Simmer for eight minutes until the mango is soft and the water has nearly all gone. Return the paneer to the panalong with the coconut milk, bring to a simmer and cook for five minutes. Remove from heat and check seasoning.
- Either serve from the pan or transfer to a large bowl. Scatter with the reserved curry leaves and serve with freshly steamed basmati rice alongside.
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