Grub and Grubs

Japanese mango curry

  • 1 onion
  • 5 cloves garlic
  • half a medium chilli/ 1tsp chilli flakes
  • 1tsp ground cloves
  • salt and pepper
  • handful of shiitake mushrooms
  • 2 ripe mangoes
  • 1 tin of coconut milk
  1. Finely chop the onion and fry with a little oil on a low heat for about 5 minutes
  2. Finely chop the garlic and add to the onions along with the ground clove, salt, chilli, pepper and roughly chopped mushrooms
  3. Peel the mangoes, remove the stones and blend the pulp to a liquid or chop as fine as you can
  4. Add the mango pulp and the coconut milk and bring to the boil
  5. Reduce the heat and let it simmer for 15 minutes
  6. Serve with rice or noodles