MANGO MADNESSA Savour Summer's Finest Flavours with These Culinary Creations

As the mercury rises, so does the allure of the king of fruitsthe mango. This~ season, let your taste buds embark on a tropical journey with an array of mango dishes crafted by the culinary expertise of Chefs Padma Mohan, Sourabh, and Anupama. From the sweet tang of a perfectly ripe mango to the subtle spices that enhance its flavour, these recipes promise refreshment and joy in every bit. Dhanush Kumar dives into the summer spirit with these irresistible mango creations that are delightful to the palate.

1. Anupama’s Mamidikaya Chapa Pulusu - A Nellore Tradition

Elevate your summer dining with a traditional Andhra delicacy. Mamidaya Chapa pulusu is a harmonious blend of tangy green mango and fish, simmered to perfection with a medley of aromatic spices. This Nellore specialty, renowned for its generous use of fenugreek in the tadka, offers a unique, bold, and comforting flavour profile.

Ingredients:

• Firm fish with bone: 750g to 1kg (or 500g boneless), cut into pieces

• Medium onions, finely chopped: 2

• Ginger-Garlic paste: 1 tbsp.

• Green mango, adjust for sourness: 50 to 80g

• Green chillies to taste

• Cooking oil: 2 to 3 tbsp.

• Tamarind paste from a lemonsized ball

• Garam masala powder: ½ tbsp.

• Coriander (Dhaniya) Powder: 1 tbsp.

• Chilli powder and salt, to taste

For the Tadka

• Mustard seeds, cumin (jeera), dry chilies, fenugreek seeds, curry leaves

• Fresh Coriander leaves

Instructions:

1. Season the fish pieces with salt, chili powder, and a teaspoon of ginger-garlic paste.

2. In a wide pan, heat oil and gently sear the fish pieces to lock in the flavours. Remove and set aside.

3. Add more oil to the pan and initiate the tadka with mustard seeds, cumin, dry chilies, fenugreek seeds, and curry leaves.

4. Add green chilies and onions and cook them until the onions are translucent.