Delicious UK - (05)May 2020

sold in good greengrocers and

Asian supermarkets from April

through to September.

• 3-4 tbsp coconut oil or
  sunflower oil


• 1 tsp black mustard seeds


• 1 tsp cumin seeds


• About 15 fresh curry leaves
  (from Asian supermarkets
  or redrickshaw.com) or
  30 dried curry leaves


• ½ tsp chilli flakes


• 25g fresh ginger, grated


• ¾ tsp ground turmeric


• 400ml tin full-fat coconut milk,
  whiskeduntilsmooth


• 3 greenchillies,slit(stemends
  leftintact)andmostlydeseeded


• 250gfull-fatgreekyogurt


• 2 tbspcoconutcream


• 2-3ripemangoes,fleshcutinto
  wedges(about800gprepared
  fruit;seetip)


• 1 tbspchoppedfreshcoriander


• 2 tspcurryleafoiland/or
  corianderoiltodrizzle(both
  optionalbutavailablefromAsian
  supermarketsorEbay)

1 Heatthecoconutorsunfloweroil

ina heavy-basedpanorwokover

a mediumheat.Addthemustard

seedsandcookfora fewseconds,

thenaddthecuminseeds,curry

leaves,chilliflakesandginger.Stir

thespicesforabout 30 seconds

untiltheyreleasetheiraroma,

thenaddtheturmericandcook

foranothercoupleofseconds.

2 Reducetheheattolowandadd

thecoconutmilkandslitchillies.

Bringtoa simmer,stirring

occasionally.Graduallywhiskinthe

yogurtandcoconutcream,stirring

allthetime.Whenthesaucestarts

tobubble,turnofftheheatandadd

themangowedgesandchopped

coriandertowarmthrough.

3 Drizzlewithcurryleafoiland/or

corianderoiljustbeforeserving,if

youlike,thenservethecurrywith

boiledrice.

PERSERVING(FOR6)317kcals,

23.8gfat(18.5gsaturated),4.6g

protein,23.8gcarbs(21.9gsugars),

0.1gsalt,5.1gfibre

Limedhal

SERVES 4. HANDS-ON TIME 40 MIN,

PLUS SOAKING AND INFUSING

KNOW-

HOW

• SKINNED WHITE
  LENTILS (dhuli urad dal)
  have a mild flavour that’s
  perfect for accommodating more
  strident ingredients. You could use
  skinned yellow moong lentils, but
  cook them for 8-12 minutes longer.
  They’re available from large
  Sainsbury’s and redrickshaw.com.


• INDIAN BAY LEAVES (taj patta)
  are large and pale with a light,
  sweet flavour. They’re available
  on Amazon and Ebay (or use a 2cm
  cinnamon stick).


• GROUND TOASTED SPICES
  Toasting cumin or coriander seeds
  for a few minutes in a dry pan, then
  grinding in a pestle and mortar
  boosts the flavour of the spice. Or
  buy ground toasted cumin online
  from thecookingacademy.co.uk.


• 300g skinned white lentils
  (see Know-how)


• 1 tsp ground turmeric


• 50g ghee (clarified butter, widely
  available) or 3-4 tbsp sunflower oil


• ½ tsp chilli flakes


• 2 cloves


• 4cm cinnamon stick


• 1 tsp cumin seeds


• 1 Indian bay leaf (see Know-how)


• 1 onion, diced


• 3 garlic cloves, sliced


• 1 tsp toasted and ground
  coriander seeds (see Know-how)


• Juice 2 limes to taste


• 2 tbsp crispy fried onions (check
  they’re gluten free if need be)


• 1 tbsp chopped coriander →

A BIT ABOUT ROOPA Chef,

broadcaster and food writer

Roopa Gulati was born and

brought up in Cumbria. She

earned a diploma from Le

Cordon Bleu cookery school,

then worked as a chef in India

for more than 20 years,

appearing regularly on TV.

Roopa is now based in the UK,

where she works as a writer

and recipe creator. India:

The World Vegetarian is her

second cookbook.

BOOK

OFFER

To save 20% on

India: The World

Vegetarian by

Roopa Gulati,

enter the code

DELICIOUS20 at

the checkout at

bloomsbury.com/

uk. Offer valid

until 26 June 2020.

7

Southern-style mango

curry

SERVES 4-6. HANDS-ON TIME 15 MIN

Mangoes are to India what

strawberries are to Britain –

poems are written in their

honour. This curry originates

from Kerala, where small,

locally grown mangoes are

simmered whole in spiced

coconut milk. I’ve adapted the

dish using ripe mango wedges –

their sweet flavour contrasts

well with the bite of mustard,

curry and chillies.

ROOPA’S

TIP

It’s worth seeking out

affordable southern Asian

mangoes if you can – they’re

70 deliciousmagazine.co.uk