Salmon with Green Mango

Mahi Aam

Preparation info
  • Serves

    4-6

    • Difficulty

      Easy

Appears in
Rice, Spice and All Things Nice

By Reza Mahammad

Published 2006

  • About

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.