AuthorChef Soju PhilipMeen Manga Churul- Fish and raw mango rollups in a coconut gravy. My answer to the French Fish paupiette. Innovative dish which born out from my test kitchens . I feel proud that to invent new tastes and dishes in line with the ethnicity and popularity towards a region , and this is one out of that. Boneless fillet of Red snapper rolled with ripe mango and simmered in a coconut mango gravy which I attributes to Alleppey region of Kerala. Allappuzha , once a major port town of Kerala has several good harbors where varieties of fish and seafood were landing daily in plenty. The region is also dominated by the biggest lake Vembanad Lake's delta and back water fish and shell fish acquired a major role in the cuisine.The fish curry made with raw mango is signature to the region and pride for every household to make awesome delicacies to the dear ones.
In this innovative recipe, I took red snapper fish, filleted and marinated with lemon, turmeric and salt, roll with ripe mango in the centre, tied with a spring onion or banana string, simmered in a smooth coconut gravy, is something need to explore. It can be a treat in your lunch tables or a party thrown by you. As we always used to look different and new recipes to try and treat, here is the one which you are waiting for.
Clean the fish and fillet it. ( Fillet it means slicing the flesh from the bone as a full fillet)
you will be having four fillets now.
Marinate with little turmeric, salt and lemon juice
Peel and slice the ripe mangoes, cut into strips and place it in the cut side of fillet and roll it tightly and tie it with a banana plant string or spring onion keep aside.
For the ground masala-
Grind together the coconut, half the mango,shallots, tomato, turmeric, chilli powder into a smooth paste.
Slice the left over mango. Slit the green chilli. Peel and slice the ginger into juliennes.
Heat little oil in a pan and fry the fish rolls for a while and remove.
Heat the same oil, splutter curry leaves, fry the ginger and green chilly. Add fenugreek powder and quick fry for a second.
Add the coconut paste to the pan and simmer for few minutes. Add salt, mango pieces and fish rolls. Simmer in slow flame till the fish has cooked through. Remove from fire.
For tempering- Heat oil, splutter mustard, curry leaves, sprinkle the chilly powder and quickly remove from fire and pour over the fish.
Serve hot with steamed rice.
Ingredients
Directions
Clean the fish and fillet it. ( Fillet it means slicing the flesh from the bone as a full fillet)
you will be having four fillets now.
Marinate with little turmeric, salt and lemon juice
Peel and slice the ripe mangoes, cut into strips and place it in the cut side of fillet and roll it tightly and tie it with a banana plant string or spring onion keep aside.
For the ground masala-
Grind together the coconut, half the mango,shallots, tomato, turmeric, chilli powder into a smooth paste.
Slice the left over mango. Slit the green chilli. Peel and slice the ginger into juliennes.
Heat little oil in a pan and fry the fish rolls for a while and remove.
Heat the same oil, splutter curry leaves, fry the ginger and green chilly. Add fenugreek powder and quick fry for a second.
Add the coconut paste to the pan and simmer for few minutes. Add salt, mango pieces and fish rolls. Simmer in slow flame till the fish has cooked through. Remove from fire.
For tempering- Heat oil, splutter mustard, curry leaves, sprinkle the chilly powder and quickly remove from fire and pour over the fish.
Serve hot with steamed rice.
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