Tilapia Fillets Cooked with Slices of Raw Mango

Tok Maach

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. A Bangladeshi market opened up in our neighbourhood and I found frozen raw mango in packages. I used about 10 slices in a pound of fish and it came out too tangy. Perhaps the unsweetened, dried mango slices in Mango Fish are a better bet or the amount of raw mango slices should be cut down drastically and ground to a paste before adding to the gravy.

Tangy Red Lentils with Dried Mangoes

Tok Dal

Tok or sour masoor dal is generally made with green mango for its tart flavour. I used packaged dried mangoes which made the dal somewhat more sweet than sour. 

Ingredients:

1-½ cups red lentils (masoor dal)

3 cups water

2 Oriental eggplants, cut in bite-size pieces and tossed with salt

2 Tbsp. vegetable oil

½ tsp. black mustard seeds

2 dried red chilies

2 tsp. ginger paste

1 (3 oz.) pkg. dried unsweetened mango slices

or 1 green mango, peeled, deseeded and cubed

Salt to taste

1 tsp. ghee or melted butter

cilantro, chopped

2–3 whole green chilies

Directions:

1.    Wash lentils until water runs clear.

2.    Heat oil in a pan over medium-high heat & add mustard & dried chilies.

3.    When mustard seeds start to sizzle, add lentils, salt, mango and water.

4.    Cover and cook on medium heat until lentils are tender.

5.    Adjust salt to taste, add ginger paste and simmer for 2 minutes.

6.    Garnish with ghee, cilantro and whole green chilies.

Transfer to a serving dish and serve with steamed rice or naan.

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.

Red Lentils with Mango and Eggplant

Ingredients:

1-½ cups red lentils (masoor dal)

3 cups water

2 Oriental eggplants, cut in bite-size pieces and tossed with salt

2 Tbsp. vegetable oil

½ tsp. black mustard seeds

2 dried red chilies

2 tsp. ginger paste

1 (3 oz.) pkg. dried unsweetened mango slices

or 1 green mango, peeled, deseeded and chopped

Salt to taste

1 tsp. ghee or melted butter

cilantro, chopped

2–3 whole green chilies

Directions:

1.    Wash lentils until water runs clear.

2.    Heat oil in a pan over medium-high heat & add mustard & dried chilies.

3.    When mustard seeds start to sizzle, add lentils, salt, mango and water.

4.    Cover and cook on medium heat until lentils are tender.

5.    Adjust salt to taste, add eggplant and ginger paste.

6.    Cover and cook until eggplant pieces are cooked.

7.    Garnish with ghee, cilantro and whole green chilies.

8.    Transfer to a serving dish and serve with steamed rice or naan.