If you are using fresh mogo, peel and slice it into 1 inch/ 2.5 cm chunks. If you are using frozen, pre-cut mogo, start with step 2.
Add the mogo to a saucepan and cover with boiling water. Add 1/2 tsp salt and cook on medium heat for 10-15 minutes until the mogo is tender. You should be able to easily slide a fork through the mogo chunks.
Drain the mogo. If your mogo was frozen and pre-cut into chips, at this point cut it into smaller chunks. Coat the mogo with 2 tbsp cornstarch and 1/2 tsp salt. Toss well to combine.
Meanwhile heat 1/2 cup/ 100 ml sunflower oil in a frying pan or wok over medium-high heat. Test if the oil is hot by adding a pinch of cornstarch. If it begins to crackle, the oil is ready! Add the coated mogo chunks and fry for 4-5 minutes until golden. (I like to do this in 2 batches). Once crisp, drain and transfer to a plate lined with a paper towel. Set aside.
Prepare the sauce: In a saucepan over medium-low heat saute the diced onion, pepper, ginger and garlic until soft. Add the chopped tomatoes and 1/2 cup water.
Add the seasonings: ground cumin, ground coriander, turmeric, chilli powder, chilli flakes, sriracha hot sauce, tomato ketchup and soy sauce. Simmer for 5-10 minutes until the sauce is thick and flavoursome.
Just before serving, stir the crispy mogo chunks into the sauce. Add the lemon juice and toss until well combined. Serve garnished with spring onions, coriander and lemon wedges. Enjoy!