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Plenty o’mangoes: Round 6

One thing you learn swiftly when you’re dallying with food blogging: a lot of food is far less photogenic than it is delicious. I say this by way of warning, because the photo of tonight’s mango triumph really doesn’t do it justice. Inspired by (but very different from) Tomato Blues’s Beach Sundal, this is a mango and green split pea curry which was incredibly good. But, I will admit, not very pretty to look at.

A photo of a brownish dinner

Brown it may be, but delicious also.

Here’s a rough guide to this dish: it was a bit experimental, so my notes are not so much notes as memories. Memories, gentle and drifting.

Boil a generous couple of cups of dried green split peas until cooked. You generally don’t need to presoak green split peas. You can cook them in the pressure cooker if you like: they’ll take about a third of the time, but in a regular saucepan they’ll take around 30 minutes. Anyway, while they’re boiling away, grind about half a cup of dessicated coconut with about an inch-sized piece of fresh ginger (peeled and chopped). Add a bit of coconut cream to soften it. Finely chop an onion, and get together some yellow and brown mustard seeds, some curry leaves, a little ground coriander, and a fresh mango. Keep some coconut cream and salt handy, too.

Once the peas are done and draining, fry the onion in a little oil. When the onion is light brown, add the mustard seeds and cook until they start to pop. Add the coconut/ginger mix and stir through well. Allow it all to get nice and hot, then add the split peas and the curry leaves. If it’s a little drier than you’d like, add some coconut cream and stir well. Turn the heat down and let the curry sit while you prepare the mango. Peel and cube the mango flesh, into fairly small cubes. Add to the curry and stir through. I strongly recommend preparing the curry a couple of hours before serving: the flavours seem more harmonious after sitting for a while. Taste before serving and add salt to taste.

This curry is *amazing*. A. MAZE. ZING. It’s one of the best I’ve made. Not spicy, obvs, because this blogger has to stay off the chilli, but it’s delicious and richly-flavoured. So good we made it again a few days later, thereby spending another precious mango. SO GOOD.

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