2 firm-ripe mangoes, peeled and diced
1 Golden Delicious apple, peeled and diced
1/4 cup packed light brown sugar
1 tablespoon fresh peeled and thinly sliced ginger
1/2 teaspoon minced hot chile pepper, such as serrano
1/4 cup apple cider vinegar
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
3 large or 4 medium red skin potatoes (about 1 pound), peeled and diced
1/2 sweet onion, finely chopped
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
1 clove garlic, minced
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 1/2 cups vegetable broth
1/2 pound peeled and deveined jumbo shrimp (11 to 15 count), chopped
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon Madras curry powder
Kosher salt
3/4 cups water
4 cups of canola oil, for frying
This savory Caribbean version of a potato empanada is dressed or served with a warm fruit chutney to enhance the flavors and spices in the pie. It is normally served as a first course starter or a mid-day snack. Proper seasoning and cooking of the potatoes is crucial. If those flavors are not well incorporated it will destroy the dish.
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