FISH MANGO CURRY

INGREDIENTS

1 kg Fish (Mackerel/King Fish/Pomfret)

12 Shallots (or 1 onion)

2 cup Coconut milk - 1/2 cup Thick Coconut Milk and 1 1/2 cup Thin Coconut Milk

2 Raw Green Mango (Cut into rectangles)

1 tbsp Ginger ( crushed)

1 tsp Turmeric powder

2  tbsp Coriander powder

1.5 tbsp Red chilly powder

2-3 Green Chillies

2 stalks Curry Leaves

2 tbsp Oil

Salt to taste

METHOD

1. Mix turmeric powder, red chilly powder and coriander powder in a bit of water to make a thick paste. Keep aside.

2.Heat oil and saute shallots (or onion) till golden brown. Add green chilly, curry leaves and crushed ginger. Saute till the raw smell of ginger fades.

 3. Add in the paste prepared in step 1 and saute. 

4. Add in the thin coconut milk along with the raw mango. Allow this to boil.

5. When the mixture begins to boil, add the fish in. 

6. Once the fish gets cooked, switch to low flame and add in the thick coconut milk. Stir well and turn off the heat when tiny bubbles start forming on the edges. Serve hot!

SWEET MANGO CHUNKS CHUTNEY

INGREDIENTS  (Recipe adapted from Steaming Pot)

1 large ripe Mango (The original recipe calls for a semi-ripe one)
1 heaped tbsp Jaggery /Brown Sugar
1.5 inch stick Ginger
2-3 dry Red Chillies
1/2 tsp Cumin seeds
Salt to taste
Oil

METHOD

1.Peel and dice mangoes and ginger.

2.Dry roast cumin seeds on medium flame for about a minute and set aside.

3.Grind ginger,roasted cumin seeds and red chillies into a coarse powder.

4.Heat oil in a pan and add the coarse powder (ginger+cumin seeds+red chillies). Stir fry for 2-3 minutes or until it gives out an intense cumin flavour.

5.Immediately add in the diced mango and stir well. Cook for a few minutes and remove from heat as soon as you feel the mango cubes are going to turn into a mushy pulp. (Whether you want to leave chunks to bite into or not depends on your taste,so adjust cooking time accordingly)

MANGO FROZEN YOGURT ( Without Ice-cream maker)

INGREDIENTS

1 cup chopped Mango (or 1 medium sized mango)
2 cups Greek Yogurt(or plain yogurt strained through a cheesecloth to get rid of the excess liquid)
2 Egg yolks
1 Egg
4 tbsp Sugar
2 tbsp Honey
1/2 tsp vanilla essence

METHOD

1.Toss in the chopped mangoes,2 tbsp of water and 1 tbsp Sugar in a non-stick pan.

2.Bring the mixture to a boil and keep stirring until the mangoes soften and become almost a pulp, but not completely mashed up ,so as to have a few pieces of mango to bite into.Set aside to cool.

3.Whisk together the egg yolks,whole egg,3 tbsp sugar and half a cup of strained yogurt/greek yogurt in a saucepan.

4.Cook this mixture over medium heat,stirring CONTINUOUSLY to avoid lumps from forming. The mixture can be removed from the heat as soon as it starts to thicken.

5.Whisk in the rest of the yogurt,vanilla essence and honey.Add the mango-pulp and stir until just combined.

6.Pour the mixture into a loaf tin lined with cling wrap for a Frozen yogurt loaf or any freezable container if you plan to scoop and serve. Cover well with a cling wrap or well-fitting lid. Freeze for atleast 4-5 hours.

Invert your frozen yogurt loaf onto a plate.

Slice and serve your homemade Mango Frozen Yogurt Loaf.

You can serve in scoops as well!

NOTES:

*You could add a tsp of lemon juice instead of the vanilla essence if you want.

*The result is "almost" crystal free and really creamy despite the fact that its so easy to make.

WHOLE WHEAT MANGO BREAD

INGREDIENTS

Whole wheat flour-1 1/4 cup
All purpose flour-3/4 cup
Baking soda-1 tsp.
Salt-1/2 tsp.
Cinnamon powder-1/4 tsp.
Sugar- 1/2 cup
Coconut grated-1/4 cup
Cashew nuts-10-12
Raisins-8-10(optional)
Mango puree-1 cup(2-3 mangoes)
Egg-1 (beaten)
Coconut oil/melted butter-2 tblsp.
Yogurt-1/3 cup

METHOD

1.Preheat oven to 325 degree F/gas mark 3 and grease 9*5 inch loaf pan.Puree mangoes in a blender till smooth.

2.Combine/ whisk together ww flour, ap flour, baking soda, salt,sugar and cinnamon powder(dry ingredients) in a large bowl. Add cashewnuts, raisins and grated coconut and mix well.

3.In another bowl, whisk together mango puree, egg, yogurt and coconut oil(wetingredients).

4.Pour the wet mixture into the dry mixture and stir until well combined.

5.Pour into loaf pan and bake @ 325 F for 45-55 minutes or until a toothpick inserted comes clean.Cool for 10 minutes.

6.Remove from loaf pan and cool completely before slicing bread.

NOTES

1.Instead of cashew nuts, you can use walnuts, pecans or nuts of your choice.

2.Baking time varies from oven to oven. It took about an hour in our oven, always do tooth pick test.

EASY MANGO MOUSSE

Serves 4
INGREDIENTS

Mango puree-1 cup(2 mangoes)
Milk-1 cup
Cream-1 cup
Gelatine-10 gms(2tsp.)
Water-4 tblsp.
Sugar-3-5tblsp.
Lemon juice-2 tsp.

METHOD

1.Blend together Mango puree, sugar, lemon,milk and cream on low speed till well blended.

2.Double boil gelatine with 4tblsp. water till well dissolved and let it cool slightly.Then add the gelatine into mango mixture.

3.Pour into into individual dishes and refreigerate for a minimum of 2 hours. Serve chilled and enjoy a light but yet delicious dessert.

Notes:
1.You can use fresh cream/nestle cream or whipping cream. Whipping cream will have a lighter texture.
2.Alphonso mangoes works best for this. If using any other mango while making puree strain it through a sieve and then use.