Nigella Lawson’s ‘Curry in a Hurry’ recipe had my attention for a long time now and I finally decided to give it a try – but with the ingredients I had in my fridge. It was a very tasty experience: red curry & mango, mangout and aubergine dish.
Ana’s & Nigella’s Curry in a Hurry
Recipe for 2:
– sunflower oil to wok
– half an aubergine, diced
– red curry paste (2 big spoonfulls)
– coconut milk 250ml
– 150-200ml chicken stock
– 100g mangout
– 1 mango, diced
– 250 g frozen/fresh shrimps
– 1 lime
Heat up sunflower oil in a wok. Fry aubergine for a minute on medium heat and then add the red curry paste, coconut milk and chicken stock. Bring to a boil. While waiting for it to boil: Cut the mangout into edible pieces (I usually halve them) and blanch: put in a sieve and pour boiled water all over it (I find 500 ml of boiling water to be enough), then rinse with cold water to stop the heating process. This method makes the mangout nice and crispy while preserving all the nutrients. Rinse frozen shrimps with cold water to remove the ice chunks. When boiling is achieved in the wok, add shrimps. Bring to a boil. Then add diced mango, blanched mangout and juice of one lime. After a minute or two, have a quick taste and hopefully – it will all be hot and delicious! Serve with whole-grain rice. Those of you who eat whole-grain rice know this is an explosion of flavour compared to white rice. Whole-grain rice is also much healthier due to the amount of fiber and nutrients it contains.
Benefits of this meal: vitamins, minerals, proteins.