Mango fish and a cook's heart

The kitchen coming alive is half the fun in cooking

Have you ever felt the joy of being able to cook up something delicious? If you have, then you are no stranger to the alluring sizzle and warmth of your kitchen.

A young woman enjoys cooking a delicious recipe

There are hundreds of no-cook recipes that let you sit at your dinner table with all the ingredients and munch on. But then you would be missing out on the heady aromas and tantalising sounds coming from a busy kitchen.

I was craving the warmth of mine the other day and decided to go with ‘Mango Fish’.

My native cuisine is Indian, and its spice history is no secret. But what I love the most is how it celebrates the ingredients. Contrary to popular belief, it is not about the curry powder, a colonial concoction alien to its custodians.

In this recipe, unripe green mangoes, plucked before they turn into their sweet avatars, lend it their tang and name. Pomfret, a flat-bodied sea-fish, is ideal. But you could use catfish or prawns in its stead.

At the end of it, as you sit down with a chilled glass of water (or mug of beer) and the steaming curry, it is a treat for the senses. The aroma and the colours matured with every second spent in the kitchen. And, finally, you give in as the flavour whisks you away to a happy place.

It is moments like these that makes me happy to cook again.

The Recipe Card

Mango Fish
(Preparation time: 1 hr. Cooking time: 25 mins. Servings: 2 servings)

  • 4 pieces of fish
  • 8 small cubes of green mango
  • Salt to taste and 1 tsp turmeric powder
  • 1 tsp green chilli paste
  • 2.5 tsp mustard paste (grind together black and white mustard seeds for best results)
  • 1tsp + 1tsp + 2tbsp of mustard oil
  • ½ tsp of black mustard seeds
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 dry red chillies
  • 3 green chillies to garnish
  1. Marinate the fish with the salt, green chilli paste, turmeric powder, 1.5 tsp of mustard paste and 1 tsp of mustard oil. Leave it for an hour. 
  2. In a pan, heat 2 tbsp mustard oil (Wait for it to slightly start smoking). Add the mustard seeds, red chillies and the mango cubes. Saute them till the sizzle dies down and the mangoes turn slightly soft. 
  3. Add the marinated fish. Put in the remaining 1 tsp of mustard paste. Cover the pan and let it cook for 20 mins. Keep aside the rest of the marinade. 
  4. At around the 15 mins mark, take another frying pan. Add the remaining oil. Heat well and add the ginger and garlic pastes along with the rest of the marinade. Stir and fry on a high flame for 2 mins. Pour it over the fish right away. 
  5. Cover and cook for another 5 mins. 
  6. Empty your dish in a bowl and garnish with the green chillies
  7. Serve with a bowl of steamed rice. 
**If you like your food less hot, cut down on the chillies, both green and red.

By: Quotidian Tales

This article and the opinions expressed in it are personal opinions. It is not meant for imposing specific views or endorsing a particular way of life. Also please do ignore any errors or omissions that you might come across. We pledge to learn from them. Happy viewing.


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