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  • Chef Jeremy Lovell

Trini Curry Mango Recipe by Chef Jeremy Lovell


Yield - 6 persons

Cook time – 40mins

Prep time – 20mins


Ingredients:


 Whole habanero – 1 whole

 Chadon beni – 3 tbsp (finely chopped)

 Pimento peppers – 3 tbsp (finely chopped)

 Garlic peeled – 3 tbsp (finely chopped)

 Salt to taste

 White vinegar – 1 tbsp

 Sugar – 1 cup (sweetness of mango is by your own preference)

 Black pepper -1 tbsp

 Curry powder – 1 tbsp (soaked in equal parts water)

 Cinnamon – 1 stick

 Star anise – 1 star

 Bay leaf – 1 each

 Onion – 1 cup (finely chopped)

 Chive – 3 tbsp (finely chopped)

 Mango – 4 cups (chopped into wedges)


For boiling:

Salt – 3 tbsp


Method:


Wash and cut mango into wedges


Boiling of mango:

 Place wedged mango in large pot and fill with water.

 Put pot with mango and water on stove, turn on heat, add salt and cover.

 Boil for 30 minutes or until mango is tender.

 When cooked, strain and set aside.


Cooking of mango sauce:

 Place medium size sauce pot on heat.

 When pot is hot add oil, onion, garlic and soaked curry powder.

 Stir and allow to cook for 5min.

 Add mango and all other ingredients salt and pepper to taste.

 Add enough water just to cover mango, stir and cover.

 Allow to cook for 20min.

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