Cooking web notes

  With the long weekend over its taking me time to get back into my routine.  I will expressly finish my ramblings and get to the point today.  I made some fish which is pretty easy to cook and yet satisfying to the taste buds. I especially like this way of cooking fish with mango because it changes an everyday dish for me into a special one.  So, if you are like me and like fish made in Kerala style and yet want to make it a little different the best way is to change the ingredient that gives it it's tang.  You can change the kokum to tamarind, tomato, mango or Irumban puli.  The English names for tree bearing Irumban or Ilimbi puli nbsp;are cucumber tree, tree sorrel etc.

  Wish you Happy Mardi gras, Fat Tuesday or whatever name you call it.  I almost forgot about but last year same time is when I started making bread in a big way.  If you would like to read about what I did last year you can find it here. 


Ingredients:
Fish - 3 fillet (I used tilapia so any two fishes maximum of medium size will work well
Mango - 1 cup diced
Coconut - 1 cup grated and crushed by running in the mixer once
Green chillies - 2
Chilli powder - 1/2 Tbspn
Shallots - cut into four pieces 1/2 cup
Mustard - 1/2 tspn
Turmeric - 1/2 tspn
Ginger - 1 tspn Chopped fine
Garlic - 1/2 tspn (optional)
Fenugreek powder - 1/4 tspn
oil - 2 tspn



Method
1. Heat oil in a pan. Add mustard and when it splutters the shallots, ginger, garlic and curry leaves and stir around for a 3 - 4 minutes
2. Add the rest of the ingredients and 1/4 to 1/2 cup water and let it cook for a while till the water drains and the fish and mango is cooked.
3. Serve with rice and gravy of your choice.

Contributor: Sunitha