Mango fish and a cook's heart

Fancy feeling the fervour of cooking? Then don’t just satiate your taste buds but let the spirit of your kitchen brighten the hearts in your home. Set about with this sumptuous Mango Fish recipe.

Have you ever experienced the ecstasy of being able to cook something delicious, nutritious or even otherwise? If you have, then you are no stranger to the alluring sizzle and warmth of your kitchen.

My two kids are always peeking inside the pantry to conceive a dish or meal that mom could cook that day. Once an image pops up, they are ready to deliver it to mom so that I get moving on my part of the project. The most familiar way my kitchen wakes up every morning, and I enjoy it.

Sometimes, my food cravings also drive me to the kitchen to prepare something. If I watch a good cooking show or a food tour, I almost always spend an experimental and engaging evening cooking for my family. Being the heart of my home, I love my kitchen to be alive and animated every day.

Hundreds of no-cook recipes also make us sit at our dinner table with all the ingredients and devour most of them. Often different from what it was meant to be! But then, you would be missing out on the heady aromas and tantalising sounds coming from a bustling kitchen.

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

Mangoes always evoke beautiful memories of my past, whether it be chutney, dal prepared with unripe mangoes or just golden ripe mangoes for a snack. It is a sumptuous fruit, and I, having grown up in a tropical country, experienced summers filled with its sweet flavour and taste. Each time I deal with mangoes, I delve into those memories and relive them with renewed joy and zest.

My native cuisine is Indian, and its spice history is no secret. Spices have been the most valuable trading commodity in ancient and medieval times. Countries were overtaken and empires built for the sake of it. But what I love the most about my cuisine is how it blends the ingredients. Contrary to popular belief, it is not about the curry powder, a colonial concoction which is unquestionably 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 to act as the showstopper. But you could use catfish or prawns in its stead as well. Grab the recipe card below for full details of this treat.

Once I entered the kitchen, I was thoroughly engaged in the space and process. Getting the ingredients ready, making pastes, stirring and sizzling, everything kept me involved and excited. Pampering at each stage has always brewed the best results, and truthfully, this time was no exception. Honestly, I feel lost if things slip out of my hands. An extra pinch of salt or an oversized mango cube is enough to halt this cook’s heart!

So what keeps you waiting? Hone your culinary skills today with this delicious mango fish recipe. Feel the enthusiasm till you can satiate the taste buds and let the spirit of your kitchen brighten the hearts in your home!

At the end of it, as you sit down with a chilled glass of water (or mug of beer) and the steaming bowl right there in front of you, it is a treat for the senses. The aroma and the hues matured with every second spent in the kitchen is worth absorbing. And finally, you give in as the flavour whisks you away to a happy place. And even better when you watch the smiling faces of your family relishing the dish.

I must admit, it is episodes and experiences like these that lure me to cook once 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. Allow the mustard seeds to crack. 
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: Joyeeta Mukherjee and Promita Banerjee Nag

Disclaimer:
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.