Prep 20 mins
Cook 20 mins
I have loved this dish from my mom since I was a kid, and still love it! Those who love unique spicy foods from the Caribbean and India will love this as much as I do. The longer it stays in the fridge the better it tastes as the spices have more time to mingle.
- Prepare a small pot of water and place on open stove.
- Cut up the mangoes into pieces and discard the seeds.
- Once water is boiling, place the mango pieces into the pot and boil for 20 minutes or so. This will soften the fruit a tad and remove some of the acidity as well. Remove the mangoes from the water and keep them to the side.
- In a small bowl, put the biriyani seasoning and curry and just a enough water to make a paste equivalent to the consistency of toothpaste. Place to the side.
- On medium fire, heat up the oil in a saucepan.
- Add the onion and garlic. Sauté just till soft.
- Add the seasoning paste and sauté for around 2 minutes.
- Add the pieces of mangoes and mix well to be sure that they are well covered by seasoning and oil. For extra spice you can add a little hot pepper sauce. You may also want to add a little sugar to sweeten it a tad.
- Add a little water (perhaps a 1/4 cup) but not too much because as it cooks, the mango will release water of its own.
- Cover and cook for approximately 10 minutes. Serve as a side to any Indian dish or eat with pita bread or crackers as a snack. Can be eaten hot or cold.