This simple but delicious curry with its fresh gingery mango relish is best served with plain basmati rice.
ingredients
serves 4
4 garlic cloves, roughly chopped
1 inch piece fresh root ginger, peeled and roughly chopped
1 - 2 red chillies, seeded and chopped
3/4 cup water
1 tbsp sunflower oil
1 tsp cilantro seeds
1 tsp cumin seeds
1 tsp ground cumin
2 cardamom pods, seeds removed and crushed
pinch of ground turmeric
14 ounce can chopped tomatoes
1 pound mushrooms, quartered if large
1/2 pound okra, trimmed and cut into 1/2 inch slices
2 tbsp chopped fresh cilantro
basmati rice, to serve
For the mango relish
1 large ripe mango, about 1 1/4 pound
1 small garlic clove, crushed
1 onion, finely chopped
2 tsp grated fresh root ginger
1 fresh red chilli, seeded and finely
chopped pinch of salt and sugar
method
1. For the mango relish, peel the mango and then cut off the fruit from the stone. Put the mango into a bowl and mash with a fork, or use a food processor.
2. Add the rest of the relish ingredients to the mango, mix well and set aside.
3. Place the garlic, ginger, chillies and 3 tbsp of the water into a blender and blend until smooth. Heat the oil in a large pan. Add the cilantro and cumin seeds and allow them to sizzle for a few seconds, then add the ground cumin, cardamom seeds and turmeric and cook for 1 minute more.
4. Add the paste from the blender, the tomatoes, remaining water, mushrooms and okra. Stir and bring to the boil. Reduce the heat, cover and simmer for 5 minutes. Uncover, turn up the heat slightly and cook for another 5-10 minutes until the okra is tender. Stir in the fresh cilantro and serve with rice and the mango relish.
