Anjana Ajit
I lived and worked in the Middle East for over two decades and my exposure to Arabic cuisine became a life-long love affair. It was only after moving to India in 2008 as Central India Manager for Air Arabia that I was finally able to delve into and somewhat learn the cuisine of my own heritage. This is still an ongoing learning curve for me. Cooking, and especially baking, is for me almost a meditative space. Apart from cooking, my interests are in reading and art.
Chef's Recipes
View Ingredients
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Ingredients
- Coconut oil: ¼ cup
- Seer or pomfret fish (curry cut): ½ kg
- Shallots (sliced): ¼ cup
- Garlic cloves (sliced): 10
- Green chillies (slit): 6
- Ginger (julienned): 1 tbsp
- Coriander powder: 2 tsp
- Red chilli powder: 1 tsp
- Turmeric powder: ½ tsp
- Raw mango (sliced): ¾ cup
- Coconut (finely ground with ½ tsp cumin seeds): ¾ cup
- Water: 1 cup
- Rock salt to taste
- Coconut oil: 20 Gm
- Mustard seeds: ½ tsp
- Shallots (sliced): 1 tbsp
- Red chillies (deseeded and broken in half): 3
- Handful of curry leaves
Fish with Green Mango Curry
This curry is adapted from Mrs. K. M. Mathew’s book , Flavours of the Spice Coast.
