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From grand-aunt's kitchen

Fish and mango, greens and cheese. Here are some unique combinations to keep yourself cool

PHOTOS: T. SINGARAVELOU

TANGY FLAVOURS Nettili meen, manga curry and (below) greens sauté with cheese PHOTOS: T. SINGARAVELOU

This week too I would like to share my grandaunt's culinary treasure with you. She had taught me to make some delectable dishes and this is one of them. She would make it during summer, when mangoes and nettili fish are available in plenty. The combination of mango, cumin seeds, ginger, green chillies, curry leaves and coconut milk make this curry unique, light and cooling. It is served with plain rice and green sauté with cheese.

The sauté is an easy way of cooking greens. It can be made fast and is wholesome and light. The combination of greens, garlic, onion and cheese is just wonderful.

Nettili meen, manga curry

Serves 6

Time 20 minutes

Ingredients

Nettili fish - 250 gm
Mango - 1, cut in slices
Green chillies - 6
Onion - 1 big, cut fine
Curry leaves - a few
Cumin seeds - 1 tbsp, crushed
Ginger - 1 big piece, cut fine, lengthwise
Coconut - half, to extract milk
Turmeric powder - half tsp
Oil - 1 tbsp
Salt
Method

Grate half coconut and run it in a mixer with 100 ml of water. Strain the mush for the first milk. Keep aside. Repeat the operation for the second and third milk with 100 ml of water each time.

In a deep frying pan, heat oil, fry onion, add ginger, curry leaves, turmeric powder, mango, green chillies and first and second coconut milk and bring to a boil. Once mango is cooked, add fish, cook till fish is ready, cut the flame and add first coconut milk. Add cumin powder. Serve hot with plain rice and greens sauté with cheese.

Greens sauté with cheese

Serves 6

Time 20 minutes

Greens (molaikeerai) - 2 bunches
Onion - 1 big, cut fine
Garlic - 6 pods, crushed
Tomato - 1, cut fine
Cheese - Parmesan - 100 gm
Amul butter - 50 gm
Method

Cut greens very fine. In a deep frying pan, heat butter and fry onion and garlic till they turn golden. Add greens, stir cook for just 5 minutes. Add Parmesan cheese and serve hot with Nettili meen, manga curry and rice.

KETHARI SRIVANJIAM

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