Curried Mango

Hello Nite Liters~   I happen to be married to an excellent cook and every Thursday I like to share some of his incredible recipes with you. Check out this tasty Trinidad curried mango recipe. Dee-lish!  Fran~

This is another recipe from one of my favorite cookbooks of all time: Sweet Hands, Island Cooking from Trinidad & Tobago (second edition) by Ramin Ganeshram. This is a fruit curry with a sweet-tart note that perfectly complements the aromatic flavors of the curry powder. I couldn’t resist adding a little scotch bonnet pepper to the recipe, even though it doesn’t call for it. Enjoy.  Tom~

curried Mango

Click on audio for cooking fun 

1 tablespoon canola oil / 1 small onion, chopped / 2 cloves garlic, minced / 1 tablespoon chopped shado beni or cilantro leaves / 2 teaspoons ground turmeric / 1 tablespoon Trinidad curry (I use Chief curry) / 2 teaspoons amchur masala (I substitute with fresh lime juice) / 2 large mangoes, peeled and cut into large chunks / 1 tablespoon light brown sugar / coarse or kosher salt to taste / freshly ground pepper to taste

Heat the oil in a heavy pot. Add the onion (I also add 1/2 finely chopped scotch bonnet pepper) and sauté until soft, then add the garlic and sauté for about 40 seconds. Add the cilantro and cook, stirring for about 30 seconds. / Add the turmeric, curry powder, add amchur masala or lime juice, and fry for 30 seconds. / Add the mangoes and sugar, and stir well to coat. Add enough water to barely cover the mangoes, and mix well. Cover and simmer over medium-low heat until the fruit is fork tender, about 15 minutes. / Remove the lid and continue to simmer until the liquid is reduced to a thick gravy. Season with salt and pepper to taste and serve hot with rice or roti. Makes 4 servings

 trinidad flaf


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