RSVP
 Ripe Mango Curry
Ques: On a trip to Kerala recently, I had delicious mango gravy that was served with our meal. It was the first time I had such a dish. I can’t remember its name, but do you think you know what I’m talking about?
– Tanisha Sinh, Bombay
Ans: We think it’s a ripe mango dish which comes from the Malabar Coast. Here’s one of the most authentic recipes found in Mrs K Mathew’s Flavours of The Spice Coast. Annamma, as Mrs Mathew is popularly known, has her moorings in the ethos of Kerala cuisine, having written several food columns in the Malayala Manorama (her father-in-law, K C Mammen Mappillai’s newspaper). We reproduce her Ripe Mango Curry recipe for you.
Ingredients:
½ kg small ripe mangoes, 1 cup water , 4 green chillies, slit
1 tsp chilli powder, ½ tsp turmeric, a few curry leaves
salt to taste, 1/2 tsp cumin powder, ½ cup coconut milk for the seasoning
2 tsp refined vegetable oil, 1 tsp mustard seeds, 2 dry red chillies, halved
Method:
Remove skin from mangoes, add 1 cup water and cook with green chillies, chilli powder, turmeric powder, curry leaves and salt. Add cumin powder to coconut milk. When the mango mixture cools, add the coconut milk and mix well. Heat oil in a pan and splutter the mustard seeds. Add red chillies and pour into the curry. Serve hot. Serves 4.
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 Tabla’s Shrimps
Ques: On my recent visit to New York, I enjoyed a hearty meal at the famous Tabla restaurant. I would like to know if you have a prawn recipe from their elaborate menu that you could share with me.
– Anshul Naik, Pune
Ans: Tabla has a very talented chef, Floyd Cardoz, who is also the co-owner. He combines the flavours of Bombay as well as Goa in his repertoire. We have got just the recipe from him for you; Panfried Black Pepper Shrimp. Enjoy!
Ingredients:
2 tbsp black peppercorn
2 tbsp coriander seeds
2 tbsp extra virgin olive oil, 1/2 tsp salt
30 extra large shrimps peeled and deveined
1 cup canola oil, 2-3 tbsp lime juice
Method:
Grind the peppercorns and coriander seeds separately until medium fine. Combine the ground spices with olive oil in a bowl and mix well. Add the shrimp, tossing to coat well. Marinate the shrimps for a minimum one hour up to 24 hours. Season the shrimps with salt. Heat 1/2 cup of canola oil in a heavy 12 inch skillet over moderately high heat until the oil just begins to shimmer. Carefully put half the shrimps in the skillet and panfry them until crisp, about two minutes on each side. Drain the shrimps on paper towels or brown paper and drizzle them with lime juice. Cook the remaining shrimps in the remaining oil and drizzle lime juice in the same way.
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 Caramelised new Potatoes with Orange
Ques: On a recent trip abroad, I ate a sweetish potato dish cooked with what I think was marmalade. I was wondering if you would have a recipe for something similar that I tasted?
— Arpana Pai, Bangalore
Ans: Perhaps this is the dish you ate.This dish is made with new potatoes with a sweet hint of marmalade to be eaten with duck, chicken and pork.
Ingredients:
900 gms new potatoes, cleaned, salt and pepper to taste
2 fresh mint sprigs, 50 gms butter
2 tbsp orange marmalade, 1 tbsp finely chopped mint
Method:
Add the potatoes to a large pan of boiling salted water with the mint sprigs and cook for 7-10 minutes, depending on the size till almost tender. Drain well, discard the mint. Melt the butter in a wide based pan, add the potatoes and shake the pan to coat the potatoes in the butter. Add the marmalade and heat gently to melt it, turning the potatoes to coat well. Cook for about 15 minutes, stirring regularly until golden brown and caramelized. Toss in the chopped mint and serve.
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 Spiced Coconut Mushrooms
Ques: In South India, I ate a simple dish of mushrooms with coconut. I tried it at home, but it did not quite come out right. Can you help me with this?
– Kanta Dhingra, New Delhi
Ans: This is a simple and delicious mushroom dish which may be served with almost any Asian meal as well as meats. For a hotter curry leave in some of the chilli seeds.
Ingredients:
2 tbsp groundnut oil
2 garlic cloves, finely chopped
2 fresh red chillies,
seeded and sliced into rings
3 shallots, finely chopped
225 gms mushrooms, thickly sliced
2/3 cup coconut milk
2 tbsp chopped fresh coriander
salt and freshly ground black pepper
Method:
Heat a wok until hot, add the oil and swirl it around. Add the garlic and chillies, then stir-fry for a few seconds. Add the shallots to the wok and stir-fry for 2-3 minutes until softened. Add the mushrooms and stir-fry for 3 minutes. Pour in the coconut milk and bring to the boil. Boil rapidly over a high heat until the liquid is reduced by half and coats the mushrooms. Taste and adjust the seasoning if necessary.
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 Comfort Food
Ques: I like bread-snacks, if you know what I mean. Can you suggest something I can munch when I get home from work.
– Giselle Thomas, Bangalore
Ans: Bread-snack, hmm...How about Bruschetta. It’s simple and quick to make and is rather filling. Will hold you together till dinner-time.
Ingredients:
2 large tomatoes, 1/2 tsp salt, 1/2 tsp pepper
2 large basil leaves, finely chopped
1 tbsp olive oil, 1 clove garlic (optional)
1 tsp paprika, 1 small french bread
sliced and lightly toasted, 2 tbsp parmesan cheese
Method:
Cut the tomatoes into small chunks. Mince garlic, basil and paprika together in a bowl. Add olive oil, chopped tomatoes, salt and pepper. Refrigerate for two hours. When you wish to serve, remove the mixture from the fridge, spoon onto each slice of bread, top it with parmesan cheese and serve.
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