Curried Mango Trinidad Recipe For Barfi

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CURRY MANGO



Curry Mango image

Provided by Felix (Simply Trini Cooking)

Categories     Vegetarian

Time 50m

Number Of Ingredients 12

1 hot pepper
2 cloves garlic (chopped)
5 leaves chadon beni
5 mangoes (half ripe)
3 tbsp curry
2 tbsp water (to mix curry)
1 tsp saffron powder
1 tsp geera powder (cumin)
2 tbsp salt *
3 tbsp sugar (or to taste)
2 tbsp su flower oil
*Note: It is recommend to those suffering from hypertension to reduce the salt content in this recipe to at least 1 tsp.

Steps:

  • Cut up the mango and clean. There is a semi- transparent lining that has to be removed together with the pieces of the seed.
  • Add the salt and boil the mangoes. Drain and set aside.
  • Mix the curry, saffron, geera powder and water. Saute the garlic and hot pepper. Add the curry mixture and cook for about two minutes.
  • Add the sugar to the mangoes then pour into the pot and evenly coat with the curry. Pour a little water and add the chadon beni.
  • Cook for another 5 -7 minutes to allow the curry. To infuse and water to evaporate. The mango should have a semi dry, paste like consistency when done. Season to taste and serve.

CURRIED MANGO - TRINIDAD



Curried Mango - Trinidad image

Green mangoes are used in this recipe and they take on the role of a vegetable side dish that complements meat or vegetarian meals.

Provided by WizzyTheStick

Categories     Mango

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

4 -5 green mangoes
2 tablespoons trinidadian curry powder
1 cup water
1 tablespoon vegetable oil
2 garlic cloves, shredded
1 teaspoon salt
2 tablespoons sugar
hot pepper (optional) or west indian pepper sauce (optional)
2 teaspoons massala mixed spice (preferably anchar massala but garam massala will work as well)

Steps:

  • Cut mango lengthwise through the seed into 6 or eight pieces.
  • Discard inner part of seed. Wash and set aside.
  • Mix curry powder in 1/2 cup water to make a paste.
  • Heat oil in heavy pot, add curry paste and cook stirring constantly over low heat for a minute.
  • Add mangoes and stir to coat with curry.
  • Add remaining water, garlic, salt sugar and hot pepper.
  • Lower heat, cover and cook until mangoes are tender and liquid has evaporated, add more water if needed.
  • Taste mango and add more sugar if mangoes are too tart.
  • Sprinkle with anchar massala and stir well.
  • Remove from the heat.
  • Adjust salt and pepper.

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  • Cut up the mango and clean. There is a semi- transparent lining that has to be removed together with the pieces of the seed.
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