Great British Food - Christmas 2025

FROM INDIA, WITH LOVE These recipes from Camellia Panjabi are a delicious way towarmyour guests on a coldwinter's day MasalaMango Curry (Kukkudamenaskai) This is a dish from the Udipi cuisine of theMangalore region inKarnataka. This area is known as SouthKannada. Depending on the sourness or sweetness of yourmangoes, you can adjust the tamarind quantity and the jaggery, to your taste. The Jain community in this region alsomake this dish, omitting the garlic. It is a semi-dry dish. Serves: 6 Prepare: 10minutes Cook: 30minutes 30g tamarind 1kg just-ripe cookingmangoes 6 tbsps coconut or other oil of your choice 2 tbsps coriander seeds 1½ tbsps white urad dal 1/4 tsp fenugreek seeds 1 tsp raw rice grains 1 tbspwhite sesame seeds 3 tbsps grated coconut 5 dried red chillies, soaked in hot water ½ tspmustard seeds 4 cloves of garlic 3 dried red chillies, broken into pieces 20 curry leaves 65g jaggery 1 tsp salt 1¼ tspmango powder (amchoor) 2 tbsps coriander leaves 1. Soak the tamarind in 125ml of warm water and set aside. 2. Cut the mangoes downwards into 2 slices and the middle seed part. Cut each slice into 2 pieces. Peel. Cut the sides off the seed. Discard the seed. If the mango is very large, cut each cheek into 4 pieces. 3. Heat 2 tablespoons of oil in a skillet, and add the coriander seeds, urad dal, PHOTO © URSZULA SIEREK 2025 “Depending on the sourness or sweetness of yourmangoes, you can adjust the tamarind quantity and the jaggery, to your taste” RECI PES | CAMELL IA PANJABI 75 greatbr i t i shfoodawards.com