Time 25m Yield 6 serving(s) Number Of Ingredients 9 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.
Time 50m Number Of Ingredients 12 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.
Time 25m Number Of Ingredients 11 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!
Time 30m Yield Serves 2 Number Of Ingredients 15 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
Time 45m Number Of Ingredients 18 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!
Number Of Ingredients 11 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.
More about “trinidadian mango curry recipes”
Yield 4 to 6 servings Number Of Ingredients 10 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.
