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Curried Mango - Trinidad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.0319
Energy (kCal)278.3
Carbohydrates (g)37.32
Total fats (g)15.6955
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut mango lengthwise through the seed into 6 or eight pieces. | 2. Discard inner part of seed. Wash and set aside. | 3. Mix curry powder in 1/2 cup water to make a paste. | 4. Heat oil in heavy pot, add curry paste and cook stirring constantly over low heat for a minute. | 5. Add mangoes and stir to coat with curry. | 6. Add remaining water, garlic, salt sugar and hot pepper. | 7. Lower heat, cover and cook until mangoes are tender and liquid has evaporated, add more water if needed. | 8. Taste mango and add more sugar if mangoes are too tart. | 9. Sprinkle with anchar massala and stir well. | 10. Remove from the heat. | 11. Adjust salt and pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green mango 4 -5 - - - -
    curry powder 2 tablespoons 40.95 7.0346 1.8005 1.7653
    water 1 cup 0.0 0.0 0.0 0.0
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    garlic clove 2 shredded - - - -
    salt 1 teaspoon - - - -
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    hot pepper - - - -
    spice 2 teaspoons mixed 9.994 2.7406 0.2314 0.3302

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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