Tuesday, April 29, 2014

Mango Fish

Mango Fish
This dish is to die for! In Rangoon (Burma/Myanmar) this was made with whole Topshe maach (Mango Fish). I used filleted fish pieces which is not the same at all! Mum used to make it with Topshe maach, potatoes and wedges of green mangoes. I've used dried mango pieces here.

2 lbs. Tilapia fillets, cut in pieces (medium sized whole fish is better)
1/2 tsp. turmeric powder
salt to taste
2 Tbsp. vegetable oil

2 russet potatoes, peeled and cut lengthwise in long pieces
1 pkg. dried unsweetened mangoes or wedges of one peeled green mango

4 Tbsp. vegetable oil
1/2 tsp. black mustard seeds
4-5 green chilies, slit
2 Roma tomatoes, diced
1 tsp. Kashmiri mirch/paprika/chili powder
1 Tbsp. ginger paste
salt to taste

Chopped cilantro
1 tsp. mustard oil

  1. Marinate fish in turmeric & salt, fry lightly in 2 Tbsp. oil and set aside.
  2. If using dried mangoes, soak in 2 cups hot water until water cools, drain, reserve water for gravy and blend soaked mangoes to a paste.
  3. Heat 4 Tbsp. oil over medium-high heat and sputter mustard seeds. 
  4. Add green chilies to oil, stir-fry until skin blisters and turns grey.
  5. Remove chilies from oil and set aside.
  6. Add potatoes and Kashmiri mirch to pan, cover and cook over medium heat until potatoes are half-cooked.
  7. Add tomatoes and ginger paste and continue to cook until tomatoes break down. 
  8. Heat reserved liquid in which mangoes were soaked and add to pan along with mango paste.
  9. If using raw mangoes, add the wedges along with 2 cups hot water.
  10. Return green chilies to pan, bring gravy to a boil, adjust salt to taste and add fish to gravy.
  11. Stir well, bring to a boil, cover and simmer gently over medium-low heat for 3 minutes.
  12. Garnish with mustard oil and cilantro.
Serve with steamed Basmati rice.

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