The perfect dish for special occasions (or anytime you want to feel special), this dish is well-spiced, but mild. You can make it hotter by adding cayenne pepper and/or additional fresh or dried chilies.
(View the Full Size Photo of Kerala Cod with Cashew Yogurt Sauce and Fresh Mango)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 1/4 cup roasted cashews
- 2 tsp coriander seeds
- 1/2 tsp cardamon seeds
- 1 container (6 oz) plain yogurt
- 2-3 Tbsps chopped chilies (see Cook's Notes)
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 lbs boneless, skinless cod fillets
- Salt
- 2 medium-size mangos, cut into chunks (see Cook's Notes)
- 4 Tbsps butter
- 1/2 tsp anise seeds
- 1/4 tsp ground turmeric (optional)
- Cilantro leaves
Preparation:
In a saucepan over medium heat, stir together the cashew/seed mixture, yogurt, chilies, ginger, salt, and black pepper. Heat just to a simmer and cook over very low heat for 5 minutes, stirring occasionally.
Dry the fish well and sprinkle lightly with salt. Coat the inside of 3-4 individual baking dishes with cooking spray and distribute the fillets between them. (It may be necessary to cut the fillets to distribute them evenly.)
Spoon the cashew yogurt sauce over the fish. Bake at 375 degrees for 12 minutes. Top the fish with the mango pieces and bake 5-7 minutes more or until thickest part of fish flakes easily.
Melt the butter with the anise seed and turmeric over medium low heat. Spoon the butter over the mangos and fish, and garnish with cilantro leaves.
Makes 3-4 servings of Kerala Cod with Cashew Yogurt Sauce and Fresh Mango
Cook's Notes:- You can use fresh jalapenos, serranos, or other chilies, either chopped or sliced. Adjust heat according to your taste by removing the seeds or leaving them in.
- Choose mangos that are just barely ripe (yielding to gentle pressure, but not soft overall.) Check out this post on how to cut mangos the easy way.