Fishy Mangoes

About Fishy Mangoes

Ingredients

• Boneless fish, cut into small cubes 500 gms
• Raw mangoes, chopped 2 to 3 tbsps
• Medium onions, diced 2
• Ginger, roughly chopped 1½ inches
• Fresh coconut, scraped ½ cup
• Garlic 3 cloves
• Turmeric powder ½ tsp
• Red chilli powder ½ tsp
• Coconut oil 2 tbsps
• Curry leaves 10 to 12
• Green chillies, chopped 2 tsps
• Salt to taste
• Onions, sliced 1 cup
• Tomatoes, cut into thin strips 1 cup
• Cucumbers, cut into thin strips 1 cup
• Black pepper powder to taste
• Lemon juice 2 tsps
• Whole wheat rotis 8

How to Make Fishy Mangoes (Stepwise Photos)

Method

1. Put onions in a blender jar, add ginger, coconut, garlic, turmeric powder, red chilli powder and a little water and grind to a smooth paste.
2. Heat coconut oil in a non-stick pan, add the ground paste and saute till fragrant.
3. Add fish and raw mangoes and mix well. Add curry leaves, green chillies and salt and mix well. Add ¼ cup water and mix and cook for 4-5 minutes or till fish is done.
4. To make the salad, put onions, tomatoes and cucumbers in a mixing bowl. Add salt, black pepper powder and lemon juice and mix well.
5. Arrange the rotis on the worktop, keep some fish mixture in a line in the centre of each roti, top it with some salad and fold the two ends over it. Secure with a toothpick.
6. Keep the rolls on individual serving plates and serve immediately.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps