From the Maldives across the Indian Ocean

It is summer here, with all the delicious produce that goes with it. At the markets I couldn't resist buying young coconuts and mangoes (among other yummies). Having no idea what to do with the coconut though, I had a peek in Chris and Carolyn Caldicott's 'World Food Cafe 2'. There I immediately found a marinated coconut recipe to accompany a mango, chickpea and butternut squash curry. It's a great cookbook, if you can get hold of one. It's full of exotic recipes and gorgeous photography from the couple's world travels. Having never visited the Maldives myself, I'm fairly keen to after trying these new recipes from our Indian Ocean 'neighbours'.

This curry surprised me by having no chilli (and no cumin - I had the ingredients ready and photographed before double checking the recipe - hence the mysterious packet in the photo). Despite the lack of chilli it is spicy and rich and the chunks of mango held their shape and flavour better than I'd hoped. The winning combination of all these exotic ingredients - mango, coconut milk, lime worked well in this savoury dish. So if mangoes, coconuts and such are in season and cheap near you, get cracking!






Maldivian Mango and Chickpea Curry

(I've adapted this recipe from the Caldicotts' to be vegan by substituting oil for butter and skipping the yoghurt at the end).

2 T canola oil
1 large red onion, finely chopped
3 garlic cloves, finely chopped
1-inch piece of ginger root, peeled and grated
10 curry leaves
2 t black mustard seeds
1 t ground coriander
1/2 t ground cinnamon
1/2 t ground cardamom
1/2 t ground turmeric
1/2 t ground black pepper

1 medium butternut squash, peeled and cubed (about 3 1/4 - 3 3/4 cups)
2 large tomatoes, chopped
1 c water
2 x 400g tin chickpeas (2 3/4 - 3 cups), rinsed and drained
2 large mangoes, peeled and cubed
1 x 400g tin coconut milk
1 T lime juice / or zest from 1 lime
salt, to taste (I didn't use any - very delicious already)



Heat oil in a wok or large pan, add the onion, garlic, ginger and curry leaves, and saute until the onion is soft. Add the mustard seeds, and when they crackle, add the remaining spices, stirring them into the oil. Add the cubed butternut squash and the tomatoes, and saute until the squash starts to soften. Add the water and the chickpeas, bring to a boil, cover, and simmer for 5 minutes. Add the chopped mangoes and coconut milk, cover again, and gently simmer for 10 minutes. Stir in the lime juice or zest. Taste, and add salt if necessary.
Serve with rice or Coriander Cheela (recipe to follow another day). I served mine with Fresh coconut (see below) and store bought spicy kumera and redbean cakes.



Fresh Coconut with Lime

A good accompaniment to any curry.

1/2 fresh coconut
1 garlic clove
2 green chiles, seeded and chopped
juice of two limes
salt, to taste

Cut coconut flesh into strips with a vegetable peeler - this is a little tricky (watch you don't cut yourself!) but produces the thinest, silkiest flat ribbons.
Combine the remaining ingredients and pour them over the coconut strips. Toss lightly then let it marinate for 1 hour or more before serving.

How to get the Coconut out of its shell? Read my tips on Opening a Young Coconut

From there the vegetable peeler bit was rather tricky so just slice those ribbons carefully! If you're using a more mature coconut, then, um, I'll give you more instructions once I've tried that! I'm new to this whole cheap coconuts thing!