Robert Oliver’s Masala Fish with Green Mango Cashew Kuchela
CO HOST
INGREDIENTS
Juice of one lime
1 kg cleaned fish filet cut into portions- any fish you like
2-3 tablespoons masala powder
Sea salt
2 tablespoon virgin coconut oil
3 tablespoons julienne ginger
4-6 thin slices fresh turmeric (optional)
3-4 dry red chili
1 frond curry leaves
6 cloves garlic, sliced
2-3 tablespoons mango kuchela or pickle
3 cups diced firm ripe mango (use pawpaw if mango is out of season)
2 cups cashew nuts (raw or roasted- use peanuts instead of cashews if you like)
3 cups coconut cream
Salt and pepper
Plain oil for frying the fish
METHOD
- Sprinkle the lime juice over the fish and then dust well with masala powder and sea salt. Place in the fridge to marinate while you make the sauce.
- In a fry pan, heat the coconut oil and add the ginger and turmeric (if used). When toasted, add the chilis, curry leaves and garlic and fry all quickly til the leaves are crispy and the garlic lightly browned.
- Remove from the oil set aside then in the same pan, add the kuchela and fry until toasted. Then add about 1/4 of the fried garlic, curry leaf, ginger and chili mix.
- Add the mango and cashews and stir fry for 3-4 minutes.
- Add the coconut cream and reduce slightly until saucy. Set aside.
- Heat a pan with a little plain oil and fry the fish in batches, taking care not to overcrowd the pan.
- Place the coconut mango sauce onto a platter, top with the fish and garnish with the remaining fried garlic, curry leaves, turmeric, ginger and chili.
- Serve with lime wedges and extra chili if desired.
Tried this recipe at home? Let us know what you think!