Curried Mango Trinidad Food

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.

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.

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.