Tuesday, 28 August 2012

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

2 love letters:

blackponies said...

oh i have to try this! such a nice idea! like your blog!
you're welcome to visit my new post, too: http://www.aboutblackponies.com/2012/08/patterns-over-patterns.html

daniella-r said...

This sounds so yummy, definitely going to have to try it out:)
Daniella x

http://daniella-r.blogspot.co.uk/

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