So much for ripe mangoes. But all cooking doesn't involve ripe mangoes. Sometimes you want the unripe. You want the green mango. The Green Mango may sound like some kind of divey bar on Cahuenga Boulevard, but actually it's a staple of the Indian kitchen. Mangoes are full of good stuff, among them vitamin C, Vitamin A, beta carotene, I could go on.. but check this out and you'll see. Green mangoes have all that and a bit more. Being unripe they're chock full of anti-oxoidents and very alkaline, but in a good for you way.
Green mangos are also a hell of a lot easier to find than the ripe ones. Trust me on that one. So when you go to the market craving a nice mango and they're all hard as rocks, don't go away empty handed. Check out this simple fish curry with green mango.
Fish and Green Mango Curry
Here's What You'll Need:
1 lb of meaty mild fish, cut into pieces (I used red snapper)
1 tsp of salt
8 curry leaves (sub 1 Bay leaf)
4 cups of water
1 green mango, sliced into strips
1/2 tsp of fenugreek seeds
1/2 cup sliced shallots
2 Tbs of vegetable oil ( I use coconut oil )
1 cup grated fresh or frozen coconut (sub dried unsweetened coconut )
1 Tbs of Kashmiri chili ( 1 and 1/2 Tbs of cayenne mixed with 1 and 1/2 Tbs of paprika)
1 tsp of turmeric
1 green serrano chili seeded and chopped
1 tsp chopped fresh peeled ginger
8 whole shallots or garlic cloves
1/2 cup of water
Here's What To Do:
Grind the coconut, Kashmiri chili, serrano chili, garlic or shallots, turmeric, ginger, and water
together in a blender or food processor until you have a smooth paste.
Set the coconut paste aside.
Heat 2 Tbs of oil in a skillet or kadhai.
When the oil is hot, add in the 1/2 cup of sliced shallots and fry them until they're lightly browned.
Add in the fenugreek seeds, and curry leaves or bay leaf and stir them around for about 1minute.
Add the coconut paste.
Fry it until the oil seeps to the top and the mixture is cooked.
add in the 4 cups of water, the fish...
...mango and salt.
Simmer everything together over a low heat until the fish is cooked through.
This should take about 5 minutes or so.
Pour into bowls and serve. This recipe serves 2.
This soupy curry is perfect served with rice and a vegetable side. I served it with Eggplant Thoran. What I love about this dish from Kerala is it's a perfect meal for the cooler fall weather, a variation on the usual fish stews and chowders that are usually served, plus it looks like Halloween with all that great mango beta carotene! If your'e using bay leaf instead of curry leaves remember, always remove bay leaves before serving.
Another great thing, this dish makes up super fast which is a big deal for me lately with all the family stuff that needs tending to. My mother has moved on from toaster ovens to microwaves and I'm bringing one over this afternoon that I hope she can operate. I have turned into a small appliance chauffeur.
Coming up next Bibi's Krispie Balls. Follow along on Twitter @kathygori