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Recipes > Gurma
Guyanese and Trinidadian Recipes

Gurma

Ingredients

2 large half-ripe (or less than half-ripe) mangoes
Oil (Indra uses first cold press olive oil)
½ tsp gheera
¼ tsp ground anise
¼ tsp ground cinnamon
¼ tsp garam massala (optional)
½ cup sugar, or to taste
Black pepper to taste
Tiny bit of hot red pepper, to taste
2 cups water, more for thinner sauce, less for thicker

Preparation

  • Peel and cut the mangoes through the seed. Remove the seed, then cut each half into four parts through the shell of the seed.
  • On medium/medium-low heat, quickly sauté the gheera in hot [olive] oil in a heavy pan. Add the other spices quickly, and stir well. Add the mango pieces while stirring constantly (like stir-frying) for a couple of minutes.
  • Add the hot water, stir well, then add the sugar (to taste).
  • Let the mixture come to a boil on high heat, cover and reduce heat to low/medium. Simmer until mango pieces are well cooked.
  • Add water to make it thinner, if you want, or cook down for a thicker sauce. Add more sugar, if desired.
  • Eat with paratha roti
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