Best 3 Trinidadian Mango Curry Recipes

**Indulge in the Vibrant Flavors of Trinidad: A Culinary Journey Through Mango Curry Delights**

Embark on a tantalizing voyage to the heart of Trinidadian cuisine, where the sweet and savory dance harmoniously in a symphony of flavors. Discover a culinary treasure trove of mango curry recipes, each a unique expression of Trinidad's rich cultural heritage. From the classic Mango Curry Chicken, a harmonious blend of succulent chicken, ripe mangoes, and a melange of aromatic spices, to the tantalizing Mango Curry Shrimp, where succulent shrimp bask in a sea of creamy mango sauce, these dishes will ignite your taste buds and transport you to the vibrant streets of Trinidad.

Explore the depths of vegetarian delight with the Mango Curry Tofu, a symphony of tender tofu, sweet mangoes, and a chorus of fragrant spices. Dive into the flavorful embrace of Mango Curry Chickpeas, a delightful combination of hearty chickpeas, sweet mangoes, and a symphony of spices that will leave you craving for more.

Venture into the realm of culinary fusion with the Mango Curry Salmon, where delicate salmon fillets are enveloped in a velvety mango curry sauce, creating a harmonious blend of textures and flavors. For a taste of the extraordinary, embark on a culinary adventure with the Mango Curry Goat, a unique and flavorful dish where tender goat meat is slow-cooked in a rich and aromatic mango curry, resulting in a mouthwatering experience.

Each recipe is carefully crafted to guide you through the culinary journey, with detailed instructions and a comprehensive ingredient list. Immerse yourself in the vibrant flavors of Trinidad and create a delectable feast that will captivate your senses and leave you craving for more.

Here are our top 3 tried and tested recipes!

TRINIDADIAN CURRY GOAT

Trinidadian Curry Goat image

Provided by Food Network

Categories main-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 pounds goat (boned or boneless), cut into 2-inch cubes
2 tablespoons curry powder, such as Lalah's Madras Curry Powder
1/2 teaspoon salt
4 leaves shado beni, chopped (chopped cilantro can be substituted)
2 cloves garlic, crushed
1 medium onion, sliced
Cooking oil
Roti, for serving
Hot pepper sauce, for serving

Steps:

In a sealable container, combine the meat, 1 tablespoon curry powder, salt and shado beni. Mix and let sit for an hour, or while you prepare the other ingredients.
In a skillet or saucepan over medium heat, saute the garlic and onions in a little cooking oil until clear. Then stir in the remaining 1 tablespoon curry powder. Stir until the curry paste turns a little dark.
Then add the seasoned meat and increase the heat, stirring until the meat is slightly browned. Add 3 cups water and simmer covered, stirring every 15 minutes, for about an hour. It's finished when most of the water has cooked off and the meat is tender to your liking.
Serve with roti and a hot pepper sauce on the side.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

TRINIDADIAN MANGO CURRY

Trinidadian Mango Curry image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 medium onion, peeled and chopped
3 garlic cloves, peeled and chopped
3 to 4 fresh hot chiles, chopped
4 teaspoons curry powder
2 teaspoons amchoor masala
1 teaspoon ground cumin
1/4 cup peanut or canola oil
3 half-ripe mangoes (about 1 pound each), peeled, the flesh taken off the stone and cut into 3/4-inch squares
5 tablespoons dark brown sugar
1 1/2 teaspoons salt

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.

CURRIED MANGO - TRINIDAD

Curried Mango - Trinidad image

Green mangoes are used in this recipe and they take on the role of a vegetable side dish that complements meat or vegetarian meals.

Provided by WizzyTheStick

Categories Mango

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 -5 green mangoes
2 tablespoons trinidadian curry powder
1 cup water
1 tablespoon vegetable oil
2 garlic cloves, shredded
1 teaspoon salt
2 tablespoons sugar
hot pepper (optional) or west indian pepper sauce (optional)
2 teaspoons massala mixed spice (preferably anchar massala but garam massala will work as well)

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.

Tips:

Choose ripe mangoes: For the best flavor and texture, use mangoes that are fully ripe. Look for mangoes that are yellow or orange in color, with a slight give when you press them.
Use a heavy pot: A heavy pot will help to evenly distribute the heat and prevent the curry from burning.
Don't overcrowd the pot: When adding the ingredients to the pot, don't overcrowd it. This will help to ensure that the curry cooks evenly.
Simmer gently: Bring the curry to a boil, then reduce the heat to low and simmer for at least 30 minutes. This will allow the flavors to meld and develop.
Serve with rice: Trinidadian mango curry is traditionally served with rice. You can also serve it with roti or other flatbreads.

Conclusion:

Trinidadian mango curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up ripe mangoes, and it can be tailored to your own taste preferences. Whether you like your curry mild or spicy, this recipe is sure to please.