Mango and plantain curry

Simon Rimmer's recipe combines fresh mango with plantains in this tropical curry with a twist
By Simon Rimmer
Mango and plantain curry
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 1 plantains, not too ripe, peeled
  • 2 tsp turmeric
  • 1 tbsp vegetable oil
  • 1 tsp nigella seeds, or mustard seeds
  • 1 onions, sliced
  • 1 dried chillies
  • 25 curry leaves
  • 2.5 cm ginger, finely chopped
  • 1 green chillies, deseeded and sliced
  • 400 ml natural yogurt
  • 1 mango, firm, peeled and sliced


1. Slice the plantain into pieces about the thickness of a pound coin. Place in a pan of boiling salted water with 1 teaspoon of turmeric and cook for 10 minutes, before draining. 2 . Heat the vegetable oil in a frying pan, add the nigella seeds and fry until they pop. 3. Add the onion, dried chilli, curry leaves and salt and cook for five minutes over a medium heat, stirring occasionally until the onion is golden.4. Add the ginger and green chilli and cook for 1 more minute. Sprinkle with the remaining turmeric and mix well, remove the pan from the heat and slowly fold in the yogurt, plantain and mango.7. Return to the hob and reheat the curry. Serve with rice or naan bread.

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