By David Tingley, editor
Just like every month, in April’s magazine we featured a recipe by our Hurst resident culinary expert Belle Amatt - who reminds us that mangoes are rich in vitamins A and C, two nutrients which are known to have a positive effect on our immune system - glad news at these times of Coronavirus.
Since ‘lockdown’, all of us in our house have taken it in turns to cook the dinner - a very positive change, which I am hoping might catch on AFTER lockdown restrictions have come to an end! - and I have been meaning to try Belle’s Mango Curry recipe since I saw the content come in to us.
Belle’s recipe actually says HALF a RED onion. Seems a shame not to use the whole thing, and I only had a white onion in on the day!
In yet another ‘adaption’ to her recipe, I also used the whole tin of Coconut Milk - to save wasting it. I guess it made it wetter than she had intended. But still great!
According to Belle the key to this recipe is UNRIPE mangoes: full disclosure, I bought these 3 mangoes about a week before I got chance to use them. It still tasted yummy though!
Here’s the final dinner served up! It was a really good, alternative (and vegan-friendly) to other perhaps more popular curries.
Sri Lankan Mango Curry Recipe