Grilled Mango Curry
Had an amazing meal on my trip to Vietnam which inspired me to make this Grilled Mango Curry. The Sweetness from the grilled mango goes extremly well with the spices of the curry and adds creamyness that compliments the whole grain rice servec with this curry. Use the mango skin as bowls for the dish to make your dinner look hella cool!
Ingredients
3 white onions
15 cherry or san marino tomatoes
1 tsp fresh ginger
1 tbsp paprika
2 tbsp curry spice
1 ripe mango
1 tsp of cold pressed coconut oil
half a lime
As much whole grain rice as you like
Garnish: Fresh spring onion or/and cilantro
Method
Start cooking the rice by following the directions on the package.
Heat up a grill pan or regular pan and spit the mango in two parts, remove the pit and grill them on each side for about 5 minutes or until golden and having a bit of grill marks for getting a grill vibe.
Chop up the onions and tomatoes as small as you like and grate the ginger.
Add the oil, the spices and the onions to the pan and cook for about a minute and then add tomatoes and ginger.
Cook for 3 minutes on medium heat and then scoop out the mango meat from the two half mangoes and chop it into smaller pieces.
Add the mango to the pan and smash it with a wooden spoon so it gets roughly combined with the spices and veggies.
Cook for 2 minutes while steering a couple of times and taste with salt pepper and fresh lime juice.
And now for the best part: Add some rice and your curry to your fancy mango bowl and garnish with spring onions or cilantro.