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Blog posts tagged with 'Curry'

East is East Midlands, Mango & Lentil Curry
Mango & Lentil Curry
 

Neither Ruairi or Laura have never been to India (yet), but way back in 1995 Ruairi moved to Leicester in England at the tender age of 17. It was there that he first discovered the traditions and cookery of India, including curry. How authentic British-Indian curry is, we do not know, but it is certainly authentic to Britain!

This is a recipe Ruairi wrote down many years ago, and he can't recall the source. Originally it called for a few tablespoons of an inferior table sauce, but this recipe has been waiting many years for Browne's Sauce to make it complete.

A heavy cast iron frying pan is best for this recipe.

Ingredients

Serves 4

1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Black Mustard Seeds
2 Cloves of Garlic, Crushed
1 Onion, Peeled and Chopped
1/2 Teaspoon Salt
1 Tablespoon Rapeseed Oil
1 Tablespoon of Brown sugar
250g Red Lentils
4 Tablespoons Browne's Sauce
2 Chillies, Finely Chopped
1/2 Teaspoon Turmeric
400ml Vegetable Stock
2 Large Ripe Mangoes, Peeled and Cubed

Method

Soak the red lentils overnight. Then drain and rinse.

Fry the cumin and mustard seeds in a dry frying pan until they begin to burst open and become lightly coloured. Use a pestle and mortar to crush the seeds and release the amazing flavours.

Mix the ground seeds with the garlic, onion, and salt. Place in a blender and process to a paste. Heat oil in the frying pan and then add the paste and cook it until it begins to brown.

Add the Browne's Sauce, lentils, sugar, and turmeric along with the stock into the pan. bring to the boil and then simmer for 20 minutes. Add the mango and cook for a further 10 minutes until the curry is thick and rich.

Serve with basmati rice and naan bread.