Curry mango

Step 1: Cut the unpeeled 2 ¼ lb hard green or half-ripe mangoes into chunks about 3 cm across, cutting straight through the soft young seed if it's tender, or cutting the flesh off the hard seed if it isn't (keep the seed with some flesh on it; it's the best bit to suck). Rinse and drain.

Step 2: Heat 3 tbsp vegetable oil in a heavy pot over a medium heat. Add ½ tsp fenugreek (methi) seeds and fry for 20–30 seconds, until they turn a shade darker and smell nutty. Don't let them go black, or they'll turn the curry bitter.

Step 3: Add 6 cloves garlic and 1 scotch bonnet pepper and stir for 30 seconds. Mix 2 tbsp Trinidad or Caribbean curry powder and 1 tsp ground roasted geera (cumin) with 4 tbsp of the 1 ½ cups water, add to the pot and fry for 2–3 minutes until it darkens and the oil separates. Trinidad's hot peppers (scotch bonnet or the local 'congo pepper') are very hot: seeded and finely chopped gives a steady burn, a whole pepper dropped in and lifted out gives fruity flavour with only gentle heat.

Step 4: Add the mango pieces and stir for 2 minutes so they're coated in the curry.

Step 5: Add the rest of the water and 1 tsp salt. Cover and simmer for 15–20 minutes, stirring now and then, until the flesh is tender and the skins soften.

Step 6: Add 2 ⅛ oz brown sugar a spoonful at a time, tasting as you go, and cook uncovered for 3–5 minutes more until the sauce is thick and glossy. Stir in 2 tbsp shado beni (culantro) or coriander. Serve warm or at room temperature; it keeps for 5 days in the fridge.