| Level: | Easy |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 233 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 4 g |
| Sugar | 32 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 590 mg |
Reviews
Stop… research my culture more before doing offensive stuff like this…no one in Trinidad or Tobago uses “green chilies”… the rest of it is just …mind blowing.
I expect better from you. You guys know how to make Italian food to the T, you can learn how to make West Indian food correctly.
Very good recipe, thanks for sharing. It was the first time making mango curry and I followed the recipe yet went gingerly on anchoor masala but shouldn’t have. Next time I will do as directed, however it is still delicious. Oh joy