At Scully & Scully, we carry a gorgeous range of Hermès Fine China, including the stunningly colorful Cheval d’Orient pattern. Intricately detailed, the pieces will add a taste of the exotic to any fine china collection. Pair it with this delicious Mango Curry recipe, sure to add interest and spice to your next dinner party!
MANGO CURRY by Elisabeth Thiry.
Using Hermès Cheval d’Orient service.
Mango curry recipe :
Ingredients (serves 6):
2 good-sized onions, roughly diced1 red pepper 2 large mangos (preferably Kent): 1 ripe, 1 unripe roughly diced 1 small aubergine, diced 50 cl coconut milk Madras curry, garam masala, cumin powder, coriander seeds, cinnamon stick(s) 1 bouquet of coriander leaves, chopped with scissors citron confit, brunoise (optional) peanut oil salt, pepper.
Preheat oven to 140°C. Grill red pepper, remove skin and cut in wide strips. Set aside. Heat peanut oil in cast-iron casserole and gently sauté onions. Add aubergine. When aubergine is almost cooked, add seasonings – Madras curry, garam masala, cumin powder, cinnamon stick(s), coriander seeds – to taste and toss and turn for a few seconds. Add salt, coconut milk and mangos, then add red pepper strips. Add citron confit, if desired. Bake at least two hours, one hour covered and one hour uncovered, until liquid evaporates and juices obtain a smooth and even consistency. Add coriander leaves, turn off heat and let curry stand in oven. Mango curry can be prepared up to 48 hours in advance, to allow flavours to fully develop (store in refrigerator after preparation). Serve with basmati rice for a vegetarian dish or lamb for a more hearty meal.
Recipe and photo courtesy of Hermès.