Mango Chilli Fish

This morning Jeet was informing us about the leadership session talks that he enjoyed last evening at a media event. Daniel Pink, Gary Kristen, Prahlad Kakkad….discussions, anecdotes, cook-alongs were the topics in the flow of the conversation. It somehow meandered to a debate on overcoming fears, the why and how of it. Of course, first came the what. Snakes, heights, insects, staying home alone in the night seem to be the family favourites. Aayush argued with me that we must confront the fear, challenge it and get over with it. I was being stubborn, said things like my fears are my right….I know I was quite misplaced. But I ain’t confronting anything. Anyway, this was our break-talk today.

Mango Chilli Fish

So the word fear stayed. The theme of the thoughts also lightened, thank heavens(!) and I remembered another fear that I was grappling with. Apologies that I am trivialising the word, but this one is the fear that I will feel to call Debita one more time for this golden recipe of mango chilli fish. Next time, read as 11th time, I will not be given the recipe over the phone and hence I better record it for my sake. And for everybody’s sake. Summer is almost here and it brings with it green-yellow-golden mangoes. I did spot a cart today.

So, the recipe. Only because I am afraid of Debs rolling her eyes. and also because it is fabulous.

Take about 10 fish fillets almost an inch and a half thick cut in rectangles. I recommend you use Beckty or Snapper. Wash well and marinate with salt, pepper and lime juice. Set aside for atleast an hour.

Scoop the sweet and tangy flesh out of 2 large mangoes and blitz it. Make a regular tamarind chutney with salt, sugar, red dry chillies and cumin powder. You can make it and use for your “chaats”. For this recipe you will need very little.

Chop 1 large red onion finely. Also chop 11/2 inches of ginger into really thin slits.

Back to the fish, beat an egg in a bowl and take some dry corn flour on the side. Warm a non stick wok, pour a tbsp oil. Egg wash each fillet, pat on corn flour on both sides and fry to a light crisp state. The fillets will acquire a sheen and a shine. Place them on a flat dish which has a slight edge.

Next in warm sesame oil, use 1 tbsp, lightly fry the onion until pink and add the mango pulp. In the next and a half minute add the ginger. Once it simmers gently pour in 2 tsp of the tamarind chutney. Season with salt and spice with red chilli flakes. Keep the sauce handy.

Just about 10 minutes before serving warm the two separately and pour the sauce on the fish. Let it sit and soak for 10 to 12 minutes and serve.

Everybody will want to lick their fingers. I kid you not.

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Category: Recipes, Tried & Tasted

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