½ tsp black mustard seeds

1 tsp cumin seeds

1 tsp ground coriander

½ tsp cayenne pepper

½ tsp smoked paprika

½ tsp ground turmeric

½ tbsp chilli flakes

10 dried curry leaves

3 garlic cloves

3cm piece fresh ginger

1 tsp soy sauce

salt and black pepper


2 eschalion (banana) shallots

1 fresh green chilli

1 tbsp rapeseed oil

1 x 510g tin banana blossom in brine

3 tsp tamarind paste

12 cherry tomatoes

300ml reduced-fat coconut milk

400ml vegetable stock

1 tsp maple syrup

200g mixed mushrooms

100g fresh green beans

2 limes

500g cooked basmati rice or 2 x 250g bags microwavable brown basmati rice

10g fresh coriander leaves, to serve

This hot, satisfying curry is bursting with all the sweet spiciness of South-Indian cooking. We use banana blossom and mixed mushrooms to provide a great fishy texture, but you can double up the mushrooms if you prefer.


First, make the curry base. Peel and thinly slice the shallots. Rip the stem from the chilli and finely chop. Place one of the saucepans over a medium heat and add the rapeseed oil. Add the shallots, green chilli and a pinch of salt to the pan and cook, stirring regularly, for 4-5 minutes until softened. Take the pan off the heat.

Now, make the curry paste. Warm the second saucepan over a medium heat, add the mustard and cumin seeds and toast until fragrant. Tip the seeds into the pestle and mortar and grind them to a powder. Add the ground coriander, cayenne pepper, paprika, turmeric, chilli flakes and curry leaves and grind to a coarse powder. Peel and grate the garlic. Peel the ginger by scraping off the skin with a spoon, then grate. Add the garlic, ginger and soy sauce to the mortar and mix to form a paste. Taste and season to completeness with salt and pepper.

Marinate the banana blossom. Drain and rinse the banana blossom and pat it dry with kitchen paper. Shred the banana blossom into bite-sized pieces. Put 2 teaspoons of the tamarind paste and a pinch of salt in a mixing bowl, add the banana blossom, toss to combine and leave to marinate for 10 minutes.

Make the curry. Roughly chop the tomatoes. Put the pan containing the shallots and chilli back over a medium heat, add the curry paste and stir for 2 minutes until fragrant. Add the tomatoes and cook, stirring, for 3-4 minutes. Add the coconut milk, vegetable stock, remaining tamarind paste and maple syrup and simmer for 10 minutes until the liquid has reduced.

Cut the mushrooms into bite-sized pieces. Trim and halve the green beans. Add the mushrooms, green beans and banana blossom to the curry and simmer for 7-8 minutes, until cooked through.

Time to serve!. While the curry is simmering, cut the limes into wedges. Heat the rice, if necessary, or cook it following the packet instructions, then add the rice to serving bowls. Serve the curry over the rice, garnish with coriander leaves and serve with lime wedges.