I totally slacked on taking pictures this time. However my puppy was trying to eat my house while I cooked, so cut my some slack already!!!
Pictures
the Ingredients
Cooking!
Adding Mangos
Simmering
Justin's Plate
My Plate
Pork and Mango Curry
from Jerk Barbecue from Jamaica by Helen Willinsky
3 tablespoons flour
1 1/2 pounds pork tenderloin, cut into 1″ cubes
2 tablespoons vegetable oil
1 whole onion, thinly sliced
2 whole red bell pepper, or green, sliced
1 tablespoon curry powder
2 tablespoons Dry Jerk Seasoning, recipe to follow
1 1 inch piece fresh ginger, grated
1 16 ounce can canned diced tomatoes
2 teaspoons tomato paste
1 1/2 cups chicken broth
1 1/2 pounds potatoes, peeled and cubed
2 whole mangos, peeled, pitted and sliced
Place the flour in a bag and add the pork cubes. Toss to coat.
Heat the oil in a Dutch oven. Add the pork and saute for about 5 minutes. Add the onion and bell peppers and saute for 3 more minutes. Stir in curry, Dry Jerk Seasoning, and ginger. Cook and stir constantly for 1 minutes. Add the tomatoes, tomato paste, broth and potatoes. Stir well to mix, the cook for 15 minutes over low heat. Add the mango slices and continue to cook until the potatoes are tender, 20 to 25 minutes (SEE MY NOTES). Serve with rice, boiled green bananas, chutney and fried plantainers.
Dry Jerk Seasoning
1 tablespoon onion flakes
1 tablespoon onion powder
2 teaspoons ground thyme
2 teaspoons salt
1 teaspoon ground allspice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 teaspoons sugar
1 teaspoon coarsely ground pepper
1 teaspoon cayenne
2 teaspoons dried chives
Mix together all the ingredients. Store leftovers in a tightly closed jar. Makes 5 tablespoons
****MY NOTES****
I followed the directions and lets just say the potatoes were not close to being done after 25 minutes, and I didn’t cook on low, just medium/low. I cooked it for a total of 45 minutes (after the first 15) then the potatoes were done. I cut smallish cubes too. Also because of this the mangos pretty much disintegrated. It was still really good though. Next time I would wait to add the mangos till later so that they actually exist in the curry!
