Trinidadian Mango Curry Recipes

CURRIED MANGO - TRINIDAD

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.

CURRY MANGO

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.

CURRY MANGO

Steps:

• Cut mangos in half and then cut into smaller pieces lengthwise.
• Boil cut mangos in 5 cups of water for 10 minutes.
• Combine pepper, garlic, curry, cumin and anchar masala, and 3 tbsp of water in small bowl.
• Add oil to pot.
• When oil is hot add curry/water seasoning.
• Mix until thick
• Add boiled mangoes and mix.
• Add salt, sugar, and water. Cover
• Cook for 5 minutes
• Done!

TRINIDADIAN CHICKEN CURRY

Steps:

• Coat the chicken pieces in cornflour. Heat the oil in a non-stick frying pan and fry the chicken over a high heat for 6 minutes until browned
• Turn down the heat and add the ginger, garlic, onion, pepper, ground coriander, ground allspice, ground cumin and thyme sprigs to the pan. Cover with a lid or foil and cook for 4-5 minutes until the onions are softened
• Increase the heat, add the stock and simmer uncovered for a further 4-5 minutes until the curry sauce has thickened. Remove the thyme stalks
• Heat the Tilda Caribbean Rice & Peas according to pack instructions
• Serve the chicken curry over the hot rice and garnish with parsley and coriander

MANGO COCONUT CURRY

Steps:

• Heat up the oil in a large pan and add the onion, garlic and ginger once hot.
• Fry for around 10 minutes until softened.
• Add the curry powder and turmeric fry for about a minute until fragrant.
• Add the coconut milk, coriander, lime juice, stock cube, chickpeas, carrot, mango, cashew nuts and salt, with enough water to roughly cover.
• Bring to the boil and simmer on low heat for around 10 minutes until the carrot is cooked through.
• Add the spinach and simmer for another few minutes until wilted.
• Leftovers keep well covered in the fridge for a few days, and can be frozen. Enjoy!

MANGO TALKARIE

Steps:

• Wash the mangoes and wipe dry. Cut each mango in half lengthwise. Remove the seed core and papery film on each side. Cut each half into 1/2 inch strips lengthwise.
• Bring 10 cups of water to boil in a large stockpot or saucepan. Add mango, sugar, salt and cook until skin is tender but still firm, about 20 mins. Drain and set aside.
• 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 amchar massala and sugar stir for 2 - 3 mins.
• Add drained mango and salt and cook for 5 minutes-turning continuously.
• Taste for salt and sugar, and add more if required.

TRINIDADIAN MANGO CURRY

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.