Name: Mango and Coriander Salmon
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil, plus 150 ml/5 fl oz/generous ½ cup, for frying; ¼ tsp cumin seeds; ½ clove garlic, crushed; 425 g/15 oz tinned mango slices; 100 g/3½ oz/¾ cup plain/all-purpose flour; 1 tbsp ground coriander; 1 tsp salt; juice of ½ lemon; ¼ tsp chilli powder; cooked rice, flatbreads or wraps, to serve; 4 skinless salmon fillets (approx. 125 g/4½ oz each)

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

30 Minute Mowgli

By Nisha Katona

Published 2021

About

I love this dish. The fact that it’s super simple and that the magic at the heart of it comes from opening a tin of mango slices makes me even more proud of how achievable and truly delicious it is. It also works brilliantly with tinned gooseberries or rhubarb in lieu of the mango, if you prefer tart to sweet.

Ingredients

2 tbsp vegetable oil, plus 150 ml/5 fl oz/generous ½

Method

Heat 2 tablespoons of the vegetable oil in a large pan over a medium heat. Add the cumin seeds and garlic and fry, stirring, for 30 seconds. Pour the tin of mango slices, including the syrup, into the pan, then add the ground coriander, salt, lemon juice and chilli powder. Us