Trini Curry Mango Recipe by Chef Jeremy Lovell
Yield - 6 persons
Cook time – 40mins
Prep time – 20mins
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)
Salt – 3 tbsp
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.