Fennel in Mango Curry Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 tablespoon ghee or vegetable oil for frying
- 1 tuber fennel
- 1 orange (s), the juice it
- 1 chilli pepper (Bird`s Eye)
- 1 pinch mustard seeds
- 1 stick cinnamon
- 1 star anise
- 2 cardamom pods
- 0.5 teaspoon ½ cumin, ground
- 0.5 teaspoon ½ coriander powder, freshly ground
- 0.5 teaspoon ½ turmeric
- 1 mango (s), fresh or canned
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Wash the fennel bulbs and cut into eighths. Now heat the ghee or oil and add the spices. As soon as the mustard starts to bounce, deglaze with 100 ml of water, add the fennel and simmer on a low flame for about 10 minutes.
- In the meantime, peel the mango and finely dice the pulp, then puree with the orange juice and sugar and add to the fennel. Mix well and simmer for another 10-15 minutes.
- Finally, season with salt and pepper. You can then take out all the spices or leave them in if you like.
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