Thursday 21 March 2013

VIETNAMESE MANGO SALAD

The versatility of the green mango is commendable since it tastes equally delicious when cooked or eaten raw. It's no wonder that the streets hawkers make a living by selling cut slivers of mango with  a sprinkling of salt and chilli powder. In kerala, they make a pickle, where the mango is soaked in brine with a green chilli stuck in for flavour! For variation, the crunchy VIETNAMESE MANGO SALAD with roasted peanuts, chives, basil and more. So the nexttime you give the supermarket a miss and find that all the mangoes on the streets are hard, don't be disappointed.

INGREDIENTS:
VIETNAMESE MANGO SALAD
  • Green mango (julienned) 280 gm
  • Basil leaves 20 gm 
  • Onions (finely slliced) 40 gm
  • Carrots (juliennes) 60 gm
  • Fresh red chillies (sliced) 20 gm
  • Chives (for garnish) 8
  • Sugar 30 gm
  • Lemon juice 50 ml
  • Browned onion 25 gm
  • Roasted peanuts (crushed) 30 gm

METHOD:

1) For the dressing, mix the lemon juice, sugar and light soya till the sugar dissolves.
2) In a mixing bowl, combine the green mango juliennes, corrot juliennes, sliced onions, fresh red chilli slices and basil leaves.
3) Add the dressing and toss.
4) Transfer to serving bowls and sprinkle browned peanuts on top.
5) Garnish with chives and serve.

Tuesday 5 March 2013

ALLEPPEY FISH CURRY

WELCOME the MANGO SEASON this year with some aromatic ALLEPPEY FISH CURRY using Green Mangoes and a Fresh Salad from Vietnam.

Everyone waits with bated breath for the first sign of the 'king of Fruits'on the streets. It was through the research for recipes for the new menu that I discovered why the flavourful Alleppy Fish Curry from Kerala hasbeen one of the restaurant's highlight dishes for the past 16 years.Since the menu was conceptualised to have a strong accent on seafood with a variety of fish, crabs, prawns, lobsters put together with home-style recipe.
Chif Alok Anand is the Executive Chef, Taj Coromandel, Chennai

WELCOME the MANGO SEASON this year with some aromatic ALLEPPEY FISH CURRY using Green Mangoes and a Fresh Salad from Vietnam.
Alleppey Fish Curry
INGREDIENTS:
  • Seer fish cubes 600 gm
  • Green mango (sliced) 60 gm
  • Chilli powder 250 gm
  • Fresh green chilli (slit in halves) 30 gm
  • Cocont milk 150 gm
  • Shallots (diced) 150 gm
  • Ginger (juliennes) 30 gm
  • Garlic (finely chopped) 25 gm
  • Coconut oil 80 ml
  • Salt of taste

METHOD:
1) Heat coconut oil in a pan.
2) Add the shallots and saute till is cooked.
3) Add chopped garlic and ginger juliennes. Cook for some time, stirring gently.
4) Then add slices of green mango, chilli powder and turmeric powder.
5) Now add the slit green chillies.
6) Now add the slit green chillies.
7) Now add the second press of cocunt milk, add salt and bring to a gentle boile. Let it simmer till is cooked. (3-4 minutes)
8) When the fish is cooked, add the coconut milk
9) Adjust seasoning.
10) Enjoyed best with steamed rice or appam.