Salmon with Green Mango

In Keralan households, fish is traditionally cooked in an earthenware pot called a chutty. However, if your local chutty dealer has shuffled off to Chuttyland, a non-stick pan will do just as well. Here I am using green mango, which acts as a souring agent and is widely available in Indian grocers. Try and get the smaller mangoes, which are sharper in taste. Although I have used salmon, any firm fish would be suitable.