Spicy Curry Mango Recipe😋
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Recipes in this Video
4 recipes
vegetariangluten-free
Curry Mango is a delightful dish that showcases the tropical flavors of the Caribbean, particularly in Trinidad and Tobago. This dish reflects the region's rich culinary heritage, blending Indian spices with local ingredients. Today, it is enjoyed not only in the Caribbean but also by food enthusiasts around the world, celebrating the fusion of cultures.
Ingredients
- ●mango
- ●onion
- ●garlic
- ●ginger
- ●curry powder
- ●coconut milk
- ●vegetable oil
- ●salt
- ●black pepper
- ●lime juice
- ●cilantro
- ●bell pepper
- ●green chili
- ●peas
- ●carrot
Instructions
- 1Peel and dice the mango, set aside.
- 2Heat vegetable oil in a large skillet over medium heat until shimmering.
- 3Add chopped onion and sauté until translucent, about 5 minutes.
- 4Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.
- 5Add curry powder and cook for another minute to bloom the spices.
- 6Pour in coconut milk and stir to combine with the onion mixture.
- 7Season with salt and black pepper to taste.
- 8Add diced mango, bell pepper, and carrot, stirring gently.
- 9Simmer for 10-15 minutes until vegetables are tender.
- 10Add peas and chopped green chili, cooking for an additional 5 minutes.
- 11Remove from heat and stir in lime juice.
- 12Garnish with chopped cilantro before serving.
- 13Serve warm with rice or flatbread.
milk
Ingredients
- ●4 large eggs
- ●1 tbsp vegetable oil
- ●1 medium onion, finely chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●1 tbsp curry powder
- ●1/2 tsp turmeric
- ●1/2 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup coconut milk
- ●1/4 cup fresh cilantro, chopped
Instructions
- 1In a saucepan, bring water to a boil and gently add the eggs. Boil for 10 minutes for hard-boiled eggs.
- 2Once cooked, transfer the eggs to an ice bath to cool. Peel the eggs and set aside.
- 3In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 4Add the minced garlic and grated ginger to the skillet, cooking for an additional 2 minutes until fragrant.
- 5Stir in the curry powder, turmeric, cumin, salt, and black pepper. Cook for 1 minute to toast the spices.
- 6Pour in the coconut milk and stir well to combine. Bring the mixture to a simmer.
- 7Add the peeled eggs to the skillet, spooning the sauce over them. Simmer for 5 minutes to allow the flavors to meld.
- 8Garnish with fresh cilantro before serving.
Equipment
saucepanskilletice bathspatula
🌶️🌶️🌶️Low
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●10 Trinidad scorpion peppers
- ●1 cup white vinegar
- ●1/2 cup chopped onions
- ●1/4 cup chopped garlic
- ●1 tsp salt
- ●1 tsp sugar
- ●1/2 tsp black pepper
Instructions
- 1Wash the Trinidad scorpion peppers thoroughly and remove the stems.
- 2In a blender, combine the peppers, white vinegar, chopped onions, chopped garlic, salt, sugar, and black pepper.
- 3Blend the mixture until smooth, ensuring all ingredients are well incorporated.
- 4Taste the sauce and adjust seasoning if necessary, adding more salt or sugar to balance the flavors.
- 5Pour the blended sauce into a sterilized glass jar or bottle.
- 6Seal the jar tightly and let the sauce sit at room temperature for 24 hours to allow the flavors to meld.
- 7After 24 hours, refrigerate the sauce to preserve it.
- 8Use the sauce as a condiment for various dishes or as a marinade.
Equipment
blenderglass jarmeasuring cupsmeasuring spoons
🌶️🌶️🌶️Hot
Ingredients
- ●4 large eggs
- ●1 cup coconut milk
- ●2 tbsp vegetable oil
- ●1 onion, finely chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 green chilies, slit
- ●1 tsp turmeric powder
- ●1 tsp cumin powder
- ●1 tsp coriander powder
- ●1 tsp garam masala
- ●1/2 tsp salt
- ●1/2 cup fresh cilantro, chopped
Instructions
- 1Hard boil the eggs in a pot of water for about 10 minutes. Once done, cool them under running water, peel, and set aside.
- 2In a pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
- 3Add the minced garlic, grated ginger, and slit green chilies to the pan. Sauté for another 2-3 minutes until fragrant.
- 4Stir in the turmeric powder, cumin powder, coriander powder, and salt. Cook for 1-2 minutes to toast the spices.
- 5Pour in the coconut milk and bring the mixture to a gentle simmer.
- 6Carefully add the boiled eggs to the coconut milk sauce. Simmer for about 5-7 minutes, allowing the flavors to meld.
- 7Sprinkle garam masala over the curry and stir gently to combine.
- 8Remove from heat and garnish with fresh cilantro before serving.
Equipment
potpanspatulaknifecutting board
🌶️🌶️🌶️Low
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