Curry Mango
Trinidad Curry Mango is a popular Trinidadian dish that features green, unripe mangoes cooked in a flavorful curry sauce. This dish combines the tartness of the green mangoes with the rich and aromatic spices of Trinidadian curry, creating a unique and delightful flavor profile. Curry Mango promises a culinary adventure that celebrates the spirit of the islands. Get ready to savor a burst of sunshine in every bite as this delightful dish transports you to the heart of Trinidad’s rich and diverse culinary heritage. I love scooping loads of this fragrant curry with a fresh, hot roti. I hope you enjoy it as much as I do!
Yields4 Servings
Ingredients
- 3 small unripe green mangoes (about 2 lbs [907 g] total)
- 1 1/4 teaspoon (7 g) salt, divided
- 1 tablespoon (4 g) minced chadon beni/culantro (see Tips)
- 1 tablespoon (5 g) minced scallions
- 1 teaspoon minced Scotch bonnet pepper
- 3 garlic cloves, minced
- 1/4 cup (60 ml) high-heat cooking oil
- 1/2 teaspoon cumin seeds
- 3 tablespoons (22 g) curry powder (I like Madras brand)
- 1/2 teaspoon ground turmeric
- 1 cup (240 ml) water, divided
- 2 tablespoons (15 g) amchar masala
- 1/4 cup + 1 tablespoon (70 g) brown sugar
INSTRUCTIONS
-
Rinse the mangoes while giving the skins a hard rub with your hands to remove any dirt. Insert a sharp knife into the side of the mangoes and bang it against the counter until the knife has cut through the mango seed lengthwise. Discard the black seed from the mangoes. The white shell that is still attached to the mangoes has a thin white film on its surface. With your fingers or by scraping with a knife, remove the film from the shell and discard it. Cut each half of the mangoes lengthwise into 4 to 6 parts.
-
Bring 9 cups (2.2 L) of water to a boil. Add in 1 teaspoon of salt, then add in the pieces of mango. Depending on how firm the mangoes are, the boil time can vary between 5 to 20 minutes. You want the mangoes to be just tender enough to be pierced with a fork but still be a little firm. Once this is achieved, drain the water from the pot and set the mangoes aside.
-
In a mini bowl, mix the minced chadon beni with the minced scallions, Scotch bonnet pepper and garlic, and set this green seasoning aside.
-
In a large skillet, Dutch pot or wok over medium heat, add the oil and toast the cumin seeds in the heated oil for 5 minutes. Mix in the green seasoning and let it sauté for 3 minutes, or until the garlic begins to turn light brown. Mix in the curry powder and ground turmeric until they turn darker in color. This should take about 3 to 5 minutes. Mix in only ½ cup (120 ml) of the water and let it cook with the curry. Once the liquid has reduced and you are left with a curry paste, add in the remaining ¼ tsp of salt, then gently mix in the pieces of mango until they are all coated with the curry paste.
-
Add in the amchar masala and brown sugar, then mix until the mango pieces are well coated. Keep stirring gently for 5 minutes while keeping the mango pieces intact. Pour in the remaining ½ cup (120 ml) of water onto the side on the pot, not directly onto the mango pieces. Once the liquid comes to a boil, gently stir the mango pieces into the liquid, then let it cook for 10 minutes. Turn off the heat and add salt and/or more brown sugar to taste if needed to achieve a sweet and sour flavor. Serve hot!
Tips
- If you cannot find fresh chadon beni, you can use fresh cilantro.
- Unripe mango is favorable for this recipe; ripe mangoes are too soft and may result in mushy textures without any bite to them.
- If you cannot find Scotch bonnet peppers, you can use habanero peppers.
Credit Line:
Reprinted with permission from Island Vegan by Lloyd Rose. Page Street Publishing Co. 2024. Photo credit: Shanika Graham-White.
Read NextStuffed Cabbage Casserole
