Ingredients
- Mallika Mango 1 large ripe
- Spinneysfood Full-Fat Greek Yoghurt 250g
- Gram flour (besan) 5g
- Indya Spices Coastal Coconut 1 tbsp
- Spinneysfood Bottled Water 160ml
- Ghee 1 tbsp
- Spinneysfood Mustard Seeds 1 tsp
- Spinneysfood Cumin Seeds 1 tsp
- Dried red chillies 2
- Spinneysfood Curry Leaves A handful
- Medium tomatoes 2, quartered
- Spinneysfood Fine Sea Salt To taste
- Cooked basmati rice 300g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Gujarati ripe mango curry (fajeto)
Indian 10 Mins Prep ยท 15 Mins Cook
- Peel the mango and add to a blender with the yoghurt, gram flour, Indya spices and water. Blend until smooth and set aside.
- Heat the ghee in a saucepan over medium heat and add the mustard seeds, cumin seeds and dried chillies. Once they begin to pop, add the curry leaves and fry for 30 seconds until fragrant.
- Reduce the heat to low and pour in the mango-yoghurt mixture, stirring continuously. Add the tomatoes and bring the curry to a gentle simmer. Cook for 2-3 minutes until the tomatoes begin to soften, and the curry slightly thickens. Season with salt to taste.
- Serve the fajeto over steamed basmati rice and finish with plenty of fresh coriander.