Ambarella curry (Otaheite apple curry)

Instructions

1. Wash the ambarellas, peel them thinly and cut into wedges, removing the central stone.
2. In a pan, let the mustard seeds pop in the oil, then add the sliced onion, garlic and chillies and fry for 4 minutes.
3. Add the turmeric, cumin and chilli powder, then stir for 1 minute.
4. Add the ambarella wedges and toss for 3 minutes to coat them in the spices.
5. Dissolve the tamarind paste in 100 ml of lukewarm water, strain it, then pour it into the pan with the coconut milk and curry leaves.
6. Simmer covered for 15 minutes over low heat, until the pieces are tender.
7. Season with salt, adjust the sourness and serve hot with rice.