Curried Mango Trinidad Recipes

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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.

TRINIDADIAN MANGO CURRY



Trinidadian Mango Curry image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 10

1 medium onion, peeled and chopped
3 garlic cloves, peeled and chopped
3 to 4 fresh hot chiles, chopped
4 teaspoons curry powder
2 teaspoons amchoor masala
1 teaspoon ground cumin
1/4 cup peanut or canola oil
3 half-ripe mangoes (about 1 pound each), peeled, the flesh taken off the stone and cut into 3/4-inch squares
5 tablespoons dark brown sugar
1 1/2 teaspoons salt

Steps:

  • Put the onions garlic and green chilies into an electric blender. Add 4 to 5 tablespoons of water and blend until you have a smooth paste. Set aside. Combine the curry powder, anchoor masala, and cumin in a small bowl. Add 4 tablespoons of water, mix, and set aside. Heat the oil in a large, nonstick frying pan over high heat. When hot, put in the paste from the blender. Stir and fry for 8 minutes, or until it has browned a bit. Turn the heat to medium and put in the curry powder paste. Stir for 1 minute and put in the mango pieces. Stir once or twice to mix. Now put in 1 1/2 cups of hot water, the sugar, and salt and bring to a simmer. Stir now and then and simmer gently, uncovered, for 15 minutes.

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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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  • 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.


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Top Asked Questions

How to make Mango curry?
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.
How do you cook with mangoes?
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.
How to make mango korma recipe?
Heat oil in a dutch oven or heavy bottomed pot over medium flame. Add hot pepper, garlic, bandhania and cook until edges are brown. Add sugar, amchar massala and stir for 3 mins. Add drained mango and salt and cook for 5 minutes—turning continuously. Taste for salt and sugar, and add more if required.
How to make mango chutney?
Boil the mango for about 15 minutes, drain and add salt, sugar and amchar masala. Mix thoroughly. In a large pot, add the garlic to saute. Add the hot pepper then put in the mango.

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