Mix the currants with the wine and leave to soak for at least 1 hour.
Roast the nuts in a frying pan without fat until light yellow. Stir occasionally.
In the meantime, halve the onions and cut them lengthwise into strips. Heat the oil in a large frying pan and roast the onions until light yellow. Coarsely crush the coriander and roast for about 2 minutes with the onions. Add the raisins and water to the onions. Mix everything together and sauté for about 10 min. until soft. Squeeze the lemon. Mix the sour cream with 5 tablespoons (for 4 servings) of juice of one lemon, the lemon zest, the ginger, the curry, a little cayenne pepper and salt. Stir the lemon cream into the carrots. Pull the frying pan off the heat.
Heat the butter in a frying pan. Turn the mango strips to the other side and fry for 1-2 minutes. Then fold the mangos into the vegetables, season and sprinkle with the nuts just before serving.
This is best served with brown rice mixed with wild rice.
Mangoes only taste good when they are properly ripe. They then smell aromatic and the flesh yields slightly at the touch of a finger. Unripe fruits can be ripened at room temperature. Ripe fruits should be consumed soon. They can be kept only for a short time in the vegetable compartment of the refrigerator. You must also make sure that the fruit is not too soft, then it is difficult to cut it into pieces. And… careful with the mang
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