Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Pork curry with eggplants and mango chutney
Indians have long been aware of the spicy power of mango and use it to make delicious chutney – the perfect accompaniment to curry. And because we love them so much, we add some fresh mango on top.
Cooking time: 45 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | tablespoon(s) | rapeseed oil (+ a little more for frying) |
| 2 | eggplants (approx. 300g) cut into large pieces | |
| 2 | tablespoon(s) | fish sauce |
| 1 | onion, finely chopped | |
| 1 | teaspoon(s) | mustard seeds |
| 2 | tablespoon(s) | curry powder |
| 300 | ml | water, boiling |
| 200 | g | greek yogurt |
| 50 | ml | mango chutney (bought ready-made) |
| 30 | g | coriander, fresh, roughly chopped |
| 1 | fresh mango, peeled, pitted and diced | |
| 30 | g | peanuts, roasted, roughly chopped |
| Basmati rice and roti to serve (optional) | ||
| 1 mango (optional) | ||
- Heat a little rapeseed oil in a large pan and fry the eggplant pieces for 6 to 8 minutes until golden brown, stirring occasionally. Then transfer to a plate and set aside.
- Add a little more oil to the pan and fry the pork mince with the fish sauce until lightly browned. Remove from the pan and set aside. Now add the chopped onion to the pan and fry for 4 to 5 minutes until softened. Add the mustard seeds and curry powder and fry for a further 3 minutes until fragrant.
- Add the boiling water, release the drippings from the bottom of the pan and mix well. Leave to simmer uncovered for 10 to 15 minutes. Stir in the yogurt, mango chutney and fresh mango and season to taste.
- Carefully fold in the eggplants and minced pork and stir in half the coriander. Sprinkle with the peanuts, a little more mango chutney and the remaining coriander. Optionally, drape a mango in thin strips over the top. Serve with basmati rice and flatbread (roti).
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