Heat oil in a pan over medium heat. Fry onion, serrano peppers, garlic, ginger, cinnamon bark, curry leaves, and cloves until onions are lightly browned, 3 to 5 minutes. Add dried fish, chili powder, curry powder, and turmeric. toss until evenly combined.
Mix mangoes into the pan. Add water and cook until mangoes soften, 10 to 15 minutes. Add coconut milk and season with salt. Simmer 5 to 10 minutes more until flavors are well combined.
o my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney
se your hand to clean fish. Next, put them into basket
Rinse fish and pat dry, cut into
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
nd salt the fish and keep the fish aside.
Procedure: Grind
ry with paper towels. Cut fish crosswise into 3/4-inch
Place water, fish sauce, kosher salt, in a
et aside.
Peel the mango and slice the fruit flesh
ll marinade ingredients. Cut the fish into several large pieces and
o rice.
For the fish, sprinkle fillets with lemon juice
Combine pineapple, mango and nuts in a non-reactive bowl.
Add remaining ingredients and toss to mix.
Correct seasoning, adding fish sauce, lime juice, or hot sauce to taste.
to the whole avacado and mango peel routine. I am sure
either you follow the original recipe and leave the chicken breasts
n kitchen paper.
Fried Fish:
Combine chive, thyme, garlic
il, rub lightly over the fish fillets, and leave in a
Season both sides of tilapia fillets with salt and black pepper.
Rub cumin and coriander all over both sides of fillets.
Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender.
Meanwhile, in a small bowl, combine mango and cilantro.
Top tilapia with mango mixture just before serving.
Combine sugar and fish sauce in a small pan and stir over low heat until sugar is dissolved. Cool for 5 mins.
Place the mango, lime juice, onion, chili and lime leaves in a large bowl. Pour over fish sauce mixture toss gently until combined.
Score fish fillets lightly through the skin twice and brush with olive oil. Heat an oiled frying pan and cook fish until browned on both sides and just cooked through.
Serve the fish with the relish, cilantro and lime wedges.
Place fish, mango, breadcrumbs, cilantro, chili pepper, and
Combine the mango, onion, vinegar, lime juice and