Fennel in mango curry sauce

Ingredients for 2 servings:

• 1 tbsp ghee or vegetable oil for frying
• 1 bulb(s) of fennel
• 1 orange(s), the juice
• 1 chili pepper(s) (Bird’s Eye)
• 1 pinch of mustard seeds
• 1 stalk(s) cinnamon
• 1 star anise
• 2 cardamom pods
• ½ tsp cumin, ground
• ½ tsp coriander powder, freshly ground
• ½ tsp turmeric
• 1 mango(s), fresh or from the can
• Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Wash the fennel bulbs and cut them into eighths. Heat the ghee or oil and add the spices. As soon as the mustard starts to simmer, deglaze with 100 ml of water, add the fennel, and simmer on low heat for about 10 minutes. In the meantime, peel the mango and finely dice the flesh. Then puree it with the orange juice and sugar and add it to the fennel. Mix well and simmer for another 10-15 minutes. Finally, season with salt and pepper. You can remove all the spices or leave them in if you prefer.