Here’s another recipe I tried from The Suriani Kitchen. Any fish of your choice, filleted into pieces big enough to go into a curry. And raw mangoes.
(I swear I clicked a picture of the curry, but it’s not on my phone anymore. And it’s not in my sent items or anywhere! Woe be gone! Hai ri vidambana!!)
The recipe calls for a cup of sliced raw mango(es). However, I think a raw-mango-puree would’ve worked better. When you cook the mango, it does get soft and mushy, but I didn’t quite enjoy the tiny bits/chunks of mango along with the pieces of fish. The puree would possibly ensure more homogeneity and uniform texture.
This is a thin curry. I think it’d go best with steamed rice. Or like I make my rice, throw in a star anise, a couple of cloves and some cardamom. Maybe even a stick of cinnamon. A blob of ghee. And pressure cook the rice just the way you normally would.
2 tablespoons oil
1/2 cup sliced shallots
1/2 teaspoon fenugreek (methi) seeds
8 curry leaves
4 cups water
500 grams fish fillets, cut into thick slices
1 cup sliced, sour, green mango
1 teaspoon salt
(Grind to a smooth paste)
1 cup grated fresh coconut
1 tablespoon chilli powder
1 teaspoon ground turmeric
2 green chillies
1 teaspoon chopped fresh ginger
8 cloves garlic, chopped
1/2 cup water
1. Heat the oil in a pot, add the shallots and fry for 2 to 3 minutes, until they are lightly browned.
2. Add the fenugreek seeds and curry leaves and saute for 1 minute.
3. Add the coconut paste and fry until the oil rises to the top.
4. Then add the water, the fish, the mango and the salt. Simmer over low heat for 5 minutes or until the fish is cooked.
The evening I made this curry, I realized that Indian cooking uses a lot of ingredients. A bunch of herbs, dry spices, raw ingredients… all coming together to make a really delicious dish. If I had only a second to answer and someone asked me to name a savoury Indian dish which used only one basic spice, I don’t think I’d have an answer.
But then, think of the following four ingredients: raw mangoes, lime, kokum, tamarind. All four impart a basic tangy flavour to any dish they’re added to. Yet, all four are so distinct. And that very thought left me quite amazed. It did.
Raw mango. Tamarind. Kokum. All used to add that tangy touch to Indian food. But each so unique. And so so so awesome.
— Madira Bewdi (@CookyDoh) March 9, 2013