curry mango 2

We love our mangoes. Any which way - ripe of course, biting straight into the juiciness - half-ripe, with pepper, garlic, chadon beni, salt et (chow) - and green, well, we cut it up, dry it, season it for anchar or kuchela, or we curry it!

 

Here's curry mango, Trini-style, cooked with Anchar massala of Coriander seeds (dhania) fenugreek, fennel, mustard seeds, cumin (geera) and PEPPER with sugar to balance the acidity and heat. Favourite at weddings, and generally with roti (dhalpuri or paratha) and curried meats or vegetables.

Done