A few weeks back when we visited one of our friend’s house, we got the chance to try her Mom’s wonderful Kerala Style Fish Curry with Raw Mangoes. I was immediately hooked on to the taste and I asked aunty for the recipe. She is from Ernakulam and this is one of the ways in which Fish Curry is made in Ernakulam-Angamaly areas. This recipe was new to me as I mostly make Kerala style Fish Curry with Kudampuli or Tomatoes. We had this Raw Mango Fish Curry with Rice as well as aunty’s special Manja Kappa (Yellow Tapioca).

Fish Curry with Raw Mangoes

This curry is really mild yet flavorful. It isn’t overpowered with spices unlike the other Red Fish Curry. The gravy goes so well with rice as well as Tapioca (Kappa) and as you bite into the pieces of mango, you will be thankful for such good recipes from Kerala. My mother-in-law makes a similar Fish Curry (Meen Mangayittu Vechathu) but instead of Coconut Milk, ground coconut paste is used. I will have to try out that recipe when I get a chance.

Mangayitta Meen Curry

Ingredients

1. Fish – 1 kg (2.2 lbs) approx
2. Raw Mango (Pacha Manga) – 1 medium
3. Sliced Shallots – 1/2 cup (Alternatively, you can use Red Onions)
4. Curry Leaves – 1 big sprig
5. Slit Green Chillies – 5 (Alter according to your spice tolerance)
6. Crushed/Minced Garlic- 2 big cloves
7. Crushed/Minced Ginger – 1 tbsp (1″ long piece approx)
8. Turmeric Powder – 1/2 tsp
9. Red Chilly Powder – 1 tsp
10. Thin Coconut Milk – 2 cups
11. Thick Coconut Milk – 1/2 cup
12. Salt – to taste
13. Coconut Oil – 1 tbsp
14. Lemon Juice – 1 tbsp

For Seasoning

1. Thinly Sliced Shallots – 2 or 3
2. Curry Leaves – a sprig
3. Coconut Oil – 2 tsp

Preparation Method

1. Clean the fish and cut it into medium sized pieces. Soak it in water along with 1 tbsp lemon juice for a few minutes. Drain and keep aside.
2. Wash and peel the mango. Dice it into medium sized pieces (1″ X 1″ approximately).
3. Heat 1 tbsp oil in a manchatti (clay pot) or a wide pan. Throw in the sliced shallots and curry leaves. Saute for a few minutes until the shallots become translucent.
4. Add the green chillies, ginger and garlic. Saute until the shallots begin to brown.
5. Reduce heat and add turmeric and red chilly powders. Saute for a minute.
6. Add the thin coconut milk to the pan along with salt to taste. Bring it to a slow boil.
7. When it begins to boil, add the mango pieces. Let it cook for 5-7 minutes.
8. Add the fish to the gravy. Make sure that the fish is covered in gravy. Cover and cook on medium-heat for 10-12 minutes, swirling the pan occasionally.
9. Reduce heat and add thick coconut milk. Swirl the pan and remove from heat.
10. Heat 2 tsp oil in another pan. Saute sliced shallots and curry leaves until the shallots are golden brown.
11. Pour this seasoning over the fish curry. Keep covered for at least 4-5 hours so that the fish absorbs the flavors.

Note

• You can use canned Coconut Milk or Coconut Milk Powder for convenience instead of freshly squeezed Coconut Milk.
• If you cannot get Raw green mangoes, you can use Frozen Cut Mangoes available in Indian grocery stores. I used a combination of both Fresh and Frozen Green Mango.
• I used Pacific Cod Fish fillets in this recipe. It is better to use thick, fleshy fish for this recipe.

I was running out of time to make lunch before hubby came home. I looked into my pantry and refrigerator couple of times trying to come up with something. That’s when I saw a lemon and immediately had an idea. I decided to make a Lemon Flavored Pulav with Basmati Rice similar to South Indian Lemon Rice. Since Basmathi Rice cooks in 10-12 minutes, I ended up with a flavorful meal in less than thirty minutes.

Lemon Flavored Basmati Rice

The roasted peanuts give a nice crunch to this Pulav. The rice has a delicate flavor of lemon and isn’t spicy. Kids will like this mild tasting Lemon Rice. We had this Lemon Pilaf with homemade Fish Pickle. You can also serve it with any spicy meat based curries.

Indian Lemon Pulav

Ingredients

1. Basmati Rice or any Long Grain Rice – 1 cup
2. Lemon – 1 medium
3. Thinly Sliced Red Onions – 1 small
4. Cumin Seeds (Jeerakam) – 1/4 tsp
5. Peanuts – a small handful
6. Turmeric Powder – 1/4 tsp
7. Ghee – 1 tsp
8. Oil – 2 tsp
9. Sugar – 1.5 tsp
10. Salt – to taste
11. Water – 1 cups

Preparation Method

1. Soak the Basmati rice for ten minutes. Wash thoroughly and drain it.
2. Squeeze juice from one lemon. Add it to 2 cups of water. Filter the liquid for seeds and keep aside.
3. Heat ghee and oil in a pan or kadai. Throw in the peanuts and stir fry until it begins to lightly brown. Add the cumin seeds and give a quick stir.
4. Next, add the sliced onions and saute until translucent.
5. Add the drained Basmati Rice to the pan and lightly fry for 2-3 minutes. Reduce heat, add turmeric powder and saute for a minute.
6. Pour the lemon water to the pan. Add 1.5 tsp sugar and salt to taste. Increase heat to medium-high and bring everything to a boil.
7. Cover the pan and cook for 4-5 minutes.
8. Reduce heat to low and allow the rice to cook for another 7-10 minutes until all water has been absorbed.
9. Open the pan and fluff gently with a fork to separate the rice. Serve warm.

When I saw these cute little Acorn Squashes at the market, I couldn’t resist. I had no idea how to cook these and yet I bought. I have only used Pumpkin and Summer Squashes in my kitchen and that too for making savory curries. I hadn’t ventured out to the other squash varieties. Acorn Squash also known as Pepper Squash is a Winter Squash and is found abundantly during Fall and Winter. I know! I know! It’s summer but I still found these at the store.

Roasted Acorn Squash

I searched for recipes and found many for Oven Roasted Acorn Squash on Martha Stewart and plenty of other sites. I thought if it’s so popular, it shouldn’t go wrong and decided to try it. Roasted Acorn Squash is a traditional way of making these cuties. The recipe is fairly simple with few ingredients but time consuming! Yes, all easy recipes are not quick! I didn’t know what to expect from this squash but I was flattered after the first bite. Such a delicate and sweet flavor! I loved it and finished it in one sitting. Glad that I took pics before tasting the first bite.

Maple Glazed Acorn Squash

This is such a versatile recipe. You could make it savory or sweet. You can serve it as a snack or even for dessert. These look so pretty on the table! The roasted flesh can be scooped out and you could serve it with Icecream and Pralines. Yum!

Ingredients

1. Acorn Squash – 1
2. Salt – to taste
3. Maple Syrup – 4 tbsp
4. Butter (softened) – as needed for brushing

Preparation Method

1. Preheat oven to 400 degree F.
2. Cut the acorn squash into two halves. This is the tricky part. You need a really sharp knife to cut through the thick skin. If you see the pics, you will notice how my halves are not the same size but doesn’t matter!
3. Scoop out the seeds and fibrous stuff with a spoon.
4. Using your knife, stash the flesh couple of times.
5. Brush the insides of the squash with butter. Sprinkle salt to taste.
6. Bake it with the cut sides down for 20-30 minutes. Remove from oven. You will notice that the outer skin has softened.
7. Turn and then drizzle 2 tbsp maple syrup on the insides of each half.
8. Continue baking for another 20 minutes or until the top appears to be lightly brown. The maple syrup will form a nice glaze.
9. Serve warm with more salt and maple syrup if needed.

Note

• When buying acorn squash look for the dark green variety which is beginning to turn orange here and there.
• You can easily scoop out the flesh of the roasted squash with a spoon.
• Try serving it with icecream and pralines or roasted nuts for the ultimate dessert.