This morning Jeet was informing us about the leadership session talks that he enjoyed last evening at a media event. Daniel Pink, Gary Kristen, Prahlad Kakkad....discussions, anecdotes, cook-alongs were the topics in the flow of the conversation. It somehow meandered to a debate on overcoming fears, the why and how of it. Of course, first came the what. Snakes, heights, insects, staying home alone in the night seem to be the family favourites. Aayush argued with me that we must confront the fear, challenge it and get over with it. I was being stubborn, said things like my fears are my right....I know I was quite misplaced. But I ain't confronting anything. Anyway, this was our break-talk today.
So the word fear stayed. The theme of the thoughts also lightened, thank heavens(!) and I remembered another fear that I was grappling with. Apologies that I am trivialising the word, but this one is the fear that I will feel to call Debita one more time for this golden recipe of mango chilli fish. Next time, read as 11th time, I will not be given the recipe over the phone and hence I better record it for my sake. And for everybody's sake. Summer is almost here and it brings with it green-yellow-golden mangoes. I did spot a cart today.
So, the recipe. Only because I am afraid of Debs rolling her eyes. and also because it is fabulous.
Take about 10 fish fillets almost an inch and a half thick cut in rectangles. I recommend you use Beckty or Snapper. Wash well and marinate with salt, pepper and lime juice. Set aside for atleast an hour.
Scoop the sweet and tangy flesh out of 2 large mangoes and blitz it. Make a regular tamarind chutney with salt, sugar, red dry chillies and cumin powder. You can make it and use for your "chaats". For this recipe you will need very little.
Chop 1 large red onion finely. Also chop 11/2 inches of ginger into really thin slits.
Back to the fish, beat an egg in a bowl and take some dry corn flour on the side. Warm a non stick wok, pour a tbsp oil. Egg wash each fillet, pat on corn flour on both sides and fry to a light crisp state. The fillets will acquire a sheen and a shine. Place them on a flat dish which has a slight edge.
Next in warm sesame oil, use 1 tbsp, lightly fry the onion until pink and add the mango pulp. In the next and a half minute add the ginger. Once it simmers gently pour in 2 tsp of the tamarind chutney. Season with salt and spice with red chilli flakes. Keep the sauce handy.
Just about 10 minutes before serving warm the two separately and pour the sauce on the fish. Let it sit and soak for 10 to 12 minutes and serve.
Everybody will want to lick their fingers. I kid you not.
In the last decade the magic called the secret of the universe became popular. The secret, a hugely published one, and thank God for that, said that if you wish for something earnestly and expressed it to the universe, then the players and the powers of the universe will make it happen for you. We saw this in motivation power point slides. We read it as Rhonda Byrne wrote it. We heard Sharukh Khan say it in cinema. Melodramatically presenting, this came true for me too. I was keen on joining a Book Club and a little ardent-to-learn-cooking client's mom just by chance invited me to one. It has been a pleasure ever since.
I met this talented, artistic and sophisticated painter in the club. The first attribute which attracted me was they she hardly ever wore make-up. Do not get me wrong. I love lipsticks and coloured eye pencils. But I dig faces which can leave home glowing with no brush or puff or stick that has touched them. Hey Universe, hope you are listening... Mansi Gupta spoke about her penchant for painting, jewelry designing and writing poetry on the first day we met. No, we were not digressing from our scheduled discussion. We were yet to pick a book that day. She also said that she was learning finance for non finance to be able to work in her family business. Bam! Another reason to get impressed. Passionate towards all that is artistic and yet jumped in to hold realistic reigns.
All of the above. And a lunch invitation to the serene Juhu home where her unique understanding of Shiva and Shakti hung on the walls. Dressed in ivory sans make-up, needless to add, adjusting to all our time schedules, she served us a beautifully hand crafted meal, presented as deliciously as it was cooked. The Mexican quinoa salad stole hearts. Lucky for us, she has permitted to share the recipe which she has learnt from somewhere and improvised on a bit.
Take two cups of quinoa and boil it. This will serve a large group of about ten. Boil with four cups of water like you would boil rice. Drain out the water and leave it till it becomes a bit springy. Chop into smallish bits one red and one yellow bell pepper. Do the same to one large red onion. Boil a cup of corn and finely chop a fist bundle of coriander leaves. Wash well six odd stalks of spring onion and chop like you do for Chinese food using the green and the white of them. Also chop 2 medium sized tomatoes. Finally take a tin of black beans, I like to use the brand 'Epicure', strain well. Now mix it all together. Add salt, lemon juice and finely chopped green chillies to season.
I recommend that you make it maybe 10 to 15 minutes before serving. Garnish with roughly crushed roasted soya chips.
It is nourishing. It is colourful. It is warm and fuzzy. Of course, it is delicious!
Thanks Mansi. Thanks Nishka.
