Mango Curry

[6pt-Sika]

I saw this stuff in the grocery store Thursday and bought a jar to try . Used it with chicken tonight , but was thinking it might be good to try with preserve pheasents . Tastes pretty decent with chicken so I will try it with pheasents .

[john pulis]

We have used that in several recipes, very nice. Mango curry is among the best along with chutney. There is a Jamaican brand, hard to find, made here in the States and in JA that is top notch. Just the right amount of heat and sweetness.

[Mike of the Mountain]

Love mango curry!! I also have a recipe for Jamaican Jerk sauce that will blow the taste buds out of your mouth.

[Phil C]

Mike I would love to have the recipe.

[john pulis]

Sounds nice. I lived on the Island for five years working for the SD as an anthropologist and grew to appreciate curries of all sorts but mango was the best. I can remember jerk chicken, jerk goat, jerk lobster and how these varied in recipe from one end of the island to the other. Now the coffee, blue mountain, well, among the best. Maybe we should put some together for the Vintagers. Scotch bonnet, hot, hot, hot.

[Mike of the Mountain]

Phil, I’ll get it typed up and send it to you.

[Andy]

Originally Posted by Mike Koneski

Phil, I’ll get it typed up and send it to you.

Dude. Seriously? Just him? : )

[Mike of the Mountain]

Originally Posted by Andrew Sacco

Dude. Seriously? Just him? : )

Phil’s the only one to ask. 😎

[Andy]

Originally Posted by Mike Koneski

Phil’s the only one to ask. 😎

Well I'm not gonna grovel...

[Mike of the Mountain]

Jerk Sauce

-4-12 habaneros stemmed and cut in half
-1 medium onion , coarsely chopped
-1/2 C coarsely chopped shallots
-2 bunches of chives or scallions trimmed and coarsely chopped
-4 cloves garlic coarsely chopped
-1/2 C coarsely chopped parsley
-2 tsp chopped fresh ginger
-2 TBS coarse salt
-1 TBS fresh thyme or 1 1/2 tsp dried thyme
-2 tsp ground allspice
-1 tsp freshly ground black pepper
-1/2 tsp ground cinnamon
-1/2 tsp freshly grated nutmeg
-1/4 tsp ground cloves
-1/4 C fresh lime juice
-1/4 C vegetable oil
-1/4 C packed dark brown sugar
-2 TBS soy sauce
-1/4 C cold water or more if needed

Combine chilies, onion, shallots, chives, garlic, parsley, cilantro, ginger, salt, thyme and spices in processor and process to a coarse paste. Add remaining ingredients including water 1 TBS at a time, processing to mix into a thick, spreadable paste. I poke the meat with a skewer then rub the paste onto the meat. Keep in a glass container in the fridge or vacuum pack it. I find vacuum packing works best. Allow it to marinate for at least 12 hours then grill. Enjoy with some natty reggae or ska, mon!! I recommend The Specials, The English Beat or Desmond Dekker and the Aces.