Summer Curry

Sweet potato and coconut curry with mango and coconut fritters and lime syrup

This weekend (despite the rain!) we got in touch with our summery side: surprising what you can do with coconut and mango!

Ingredients 

Mango and coconut fritters

28g coconut flakes (cut from fresh coconut)

4 mango chunks (cut from 1/2 large mango)

1 egg

¼ tsp baking powder

Cornflour (enough to cover the mango chunks)

Sweet potato, coconut and mango curry

2 cloves fresh garlic (chopped)

1 large onion (diced)

280g Basmati rice

1 sweet potato (cut into chunks)

1 tbsp curry powder

Pinch of garam masala

Pinch of ginger

1 cup vegetable stock

½ mango cut into cubes (use the other half over left over mango)

56g coconut flakes (cut from fresh coconut)

Handful of frozen mixed veg

1/3 tin of coconut milk

Salt and freshly ground pepper

Mint

Lime sauce

½ cup caster sugar

½ cup water

Juice of 1 lime

Method

-       Open the coconut and chip away chunks and weigh the necessary amounts for the fritters and the curry

-       Pre-prepare the fritter mixture: mix egg, baking powder and coconut flakes in a small bowl; put in the fridge for at least 30 minutes

-       In two separate pans par boil in one the rice and in the other the sweet potato – boil the rice for 5 minutes and the potato for 10 – drain both and put aside

-       Add some olive oil into a frying pan and a knob of butter, heat, then add the onion and fry for 4-5 minutes

-       Add the garlic for a further 4-5 minutes and the rice and spices

-       Add the vegetable stock, frozen vegetables and sweet potato – mix well

-       Add the coconut milk, coconut flakes and mango cubes, mix well

-       Turn the heat down, put a lid on top and leave the mixture to simmer

-       Dip the mango quarters into the egg, coconut flake and baking powder mixture and then cover lightly in cornflour

-       Heat some oil in another frying pan and gently fry the batter-covered mango pieces until golden

-       Put onto a hot plate

-       Add sugar, lime juice and water and heat in a saucepan for a couple of minutes, bring to the boil, allow to simmer for 1 minute, then pour into a small bowl ready to dip the fritters in

-       Serve out the sweet potato and coconut curry into a large serving bowl and decorate with fresh mint

Why not finish off with some fresh mint tea? – Cellardoor summer style!

 By Melodie Walter