Coconut Fish Curry with Cauliflower and Potatoes

Fish Curry medSummer has arrived, well at least in spirit, the weather seems to remind me of the rainy shadowy city of my childhood – Kolkata. It is possibly nostalgia that colors my perception, but the best part of Kolkata is its ability of maintain a calm pace amidst the hustle and bustle, rain puddles and yes, the streams of people. A hallmark of the Kolkata monsoon is the coveted Hilsa fish, which in all this hustle and bustle is an extreme rarity on our table. That with an eye towards eating green and sustainable, I try to avoid fish being shipped halfway across the world restricting my emphasis and focus on local wild caught fish. Today’s rainy day fare was a simple and down home style, Fish Curry with Potatoes and Cauliflower.

The last few weeks of school reach a heady crescendo, with school trips and events filling every waking day. It is also a busy time at work, with the fiscal year ending and budgets and ramp up planning for the next year. A year ends and planning for the new fiscal year begins. All of this makes me pause in reflect on the many begins and new years that I stumble into through the course of the year. All mark different beginnings, yet all of them allow an opportunity to pause, reflect and start afresh.

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Sunday evening was a day I was tired beyond measure, so I turned to this fish curry that served as an one dish meal built in with vegetables and fish served with steaming hot white rice. Yes, a meal that is fairly Bengali in its roots and overall super comforting. I am expecting mom to be visiting pretty soon and so I am getting ready for her visit.

Given that I have been fussing around with this post for all of three days now, it looks like I shall be some what sparing on my blog. I am determined to take more time with her, and enjoy these weeks in a slow and measured pace.

Coconut Fish Curry with Cauliflower and Potatoes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A simple Bengali inspired fish curry with cauliflower, coconut and fragrant garden cilantro.

Ingredients

  • 11/2 pounds of tilapia fillet, cut into 2 inch sized pieces
  • 1 teaspoon turmeric
  • Salt to taste
  • 2 tablespoons oil (preferably mustard oil)
  • 1 teaspoon nigella seeds or panchphoron
  • 1 medium sized red onion, cut into a fine dice
  • 2 teaspoons fresh ginger paste
  • 1 medium head (about 3/4 pound) of cauliflower
  • 1 medium sized potato, peeled,halved and thinly sliced
  • 1 to 2 medium sized tomatoes
  • 2 green chilies finely chopped
  • 1/2 cup coconut milk
  • 3/4 cup of water
  • 2 tablespoons of finely chopped cilantro

Instructions

  1. Rub the tilapia with the turmeric and the salt and set aside.
  2. Heat the oil and add in the nigella seeds or the panchphoron and wait until the seeds begin to crackle.
  3. Add in the onion and the ginger and saute for about 3 to 4 minutes, until the onions soften and begin to turn gently golden.
  4. Add in the cauliflower and the potato and add in a little salt and mix well.
  5. Cover and steam cook the vegetables for 6 to 7 minutes.
  6. Remove the cover and add in the tomato and cook for about 3 minutes.
  7. Gently add in the fish and the green chilies.
  8. Add in the coconut milk and bring to a simmer and mix in the water.
  9. Simmer the mixture for 10 minutes, until the vegetables are well done and the fish is soft and the flavors are well mixed.
  10. The sauce should also thicken at this time.
  11. Garnish with the cilantro and serve with steamed rice.
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Flounder in a Bengali Mustard Curry – Shorshe Flounder

IMG_4931sqmedDespite the fact that I cook fish with mustard sauce pretty often, I realized that I actually do not have a basic recipe for Bengali style mustard fish on this blog. Something that I realized I had to rectify pretty soon, even if it meant starting this post at about 11pm at night. You see Sorshe Maach or fish simmered in a stone ground mustard gravy is as essential to Bengali cuisine as my single strand of freshwater pearls are to me on weekday mornings, essential and instictive.

The variation that I share with you here is made with flouder, a firm fleshed fish that I often find with roe, it probably works like some of its firm fleshed Bengali counterparts. All positions come with trade-offs, for better or for worse I gave up trying to scope out Indian store fish working instead with what I could readily find in the local stores. In fact, in my book, I offer several ways to work with local fish. Now, the downside of this is that I often get quizzical looks from my Bengali friends when I present them something like mustard fish with an unheard of fish like flounder, the upside however is that I get to work with everyday produce which essentially is what I try to do with most things. However, the firm fleshed flounder works very well, in fact I have also post this recipe tried this as tandoori flounder, which worked well too. But, this post is not about the orange hued tandoori, it is about the bold and fiery mustard flounder.

IMG_49312sqmedThis particular fish dish is a recipe that I learnt from Lucky, a friend from Bangladesh. It is not very different from the way mom makes it but, she add the cilantro or coriander leaves on top something that I love but not quite something I was sure mom would like. In fact, when my mother was visiting last year she started her journey at Seattle where my brother lives and then joined us here. I put this dish together, later regretting the addition of cilantro. However, I was surprised to see that mom actually truly relished eating the fish. She said two months of going without mustard was enough for her to forgive my cilantro addition. Actually, I also have to confess, I think mom finally thinks I might be coming of age in the kitchen because she has been try and even liking some of my variations. I am less than apologetic about experimentations, and as mom points out it is a different culinary landscape in Kolkata, one that she aknowledges I would like with all its experimentations.

So there you have it, a classic Bengali dish that graces my table ever so often this time made with flounder.

 

Warm Potato Salad with Vinegar and Carmelized Onions

Warm Potato Salad  It has been a week full of simple wholesome meals, actually with two evenings of eating out packed into the midst. Blame one on the work being done in the kitchen and the second on Hudson Valley Restaurant Week. Somewhere in the middle of it all, I fitted in this warm potato salad, something that worked well for all of us involved. Something interesting on my family dinner table and one more check for my kid friendly list of offerings.

Unlike, some of my favorite bloggers, I do not really make illusions about cooking missions that entail mutiple days of planning and cooking, and this is actually ok. I still do have a mission while cooking, my mission is to keep it practical, simple and yet interesting enough for me to find it fun in the kitchen. While, I am at it, let me tell you this potato salad is less about being healthy and more about finding another great way to savor my favorite starch. Hey, with St Patrick’s day coming up what wrong with celebrating the potato, it is after all the Irish thing to do.

This recipe actually was described to me by husband’s cousin Hema, who is half German and actually therefore shares my love of spuds. I think I have increased the amount of carmelized onions and actually added some cilantro to her original parsley recipe, but I have also swapped the butter and olive oil combination for just olive oil, for rather satisfactory results. We had this with some simple baked fish. I shall tell you about the fish at a later time.

Warm Potato Salad with Vinegar and Carmelized Onions

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 25 minutes

Yield: 4 to 6 servings

A comforting and flavorful potato salad seasoned with herbs, vinegar and carmelized onions.

Ingredients

  • 1/3 cup olive oil
  • 1 large white onion, thinly sliced
  • 4 pods of garlic, pressed
  • 15 to 20 white baby potatoes, parboiled (for about 7 minutes and peeled)
  • Salt to taste
  • Lots of freshly ground black pepper
  • 1/4 cup white wine
  • 3 tablespoons cider vinegar
  • 1/2 tablespoon brown sugar
  • 2 tablespoons minced parsley
  • 1 tablespoon minced cilantro

Instructions

  1. Heat the oil on medium heat and add in the onions, cook the onions until soft and golden brown. This takes about 10 minutes.
  2. Remove about 1/3 of the onions and add in the garlic and stir well.
  3. Add in the whilte potatoes with the salt and black pepper and mix well.
  4. Add in the white wine and mix well.
  5. Cover and cook the potatoes for about 10 minutes on low heat.
  6. Mix in the vinegar and brown sugar and stir well and cook until the liquid forms a thick film around the potato.
  7. Mix in the parley and cilantro and turn off the heat.
  8. Serve the potatoes warm, garnished with the remain fried onions.
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Chili Garlic Hakka Shrimp – Pan Fried Shrimp In a Spicy Tossed Sauce

It has been a busy week, with a lot recipe stimulation between sending out some recipe to people here and there, and then just dealing with the routine between the blogger cook-off and my spices and seasons column I have shyed away a little from this space. But, then again this space is my virtual home and like my real home, it is a little spotty, a little messy and has a few gems here and there. I do not want to be that kind of girl who ignores her blog for months when a book is out. There I have said it, I am not that kind of girl!

This being said I am the kind of girl, who needs an excuse to simplify a recipe, and of course indulge in her share of fried food. The excuse does not need to be real, a couple of evenings ago it was the stress of badly compiled PTA cash envelopes. BTW, folks try counting $5k of mismatched bills that are actually supposed to add up to $4.9K , so I think you will forgive me my bad habits. But, for the record, I help with our PTA.

So, we are into my favorite domain of Indo-Chinese food, and this recipe is a creation that really is as simple as it is addictive.

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Red Lentils with Cilantro and Tomatoes – Mooshurir Dal

 

Today is one of those Fridays, when I am glad this it is Friday. A cold evening, when I am ready for my favorite bowl of red lentils with steaming rice. The great thing about red lentils is that we all love it, especially the kids.

 I am hardly the first person who had referred to a book project as a baby, here is one of my favorite bloggers talking about her book baby. The irony is that this paper creature is a lot like the proverbial baby who induces pride but shortly after her birth (yes, my book is a she, I have a strong preference for girl babies, something that my daughter will proudly confirm). Anyhow I digress, the point is that like my other two babies, I was tired and exhausted in the early days.

These past two weeks have been fun, especially with the kick-off of the two by two event, here is a preview of what this Sunday’s round up will look like, so today I took a break and cooked up a comfort dish from my own book.

Yes, that is one advantage of the book, I can refer to my own favorite recipes. And, yes we have the first video for this blog…

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Baigan Bharta – Char Roasted Eggplant Puree

I am grateful for various reasons that I actually waited until this morning to truly formulate this post. Heading out this morning, taking in a truly beautiful day allowed me to pause for a few moments, breathe and remember what was important. Just as grateful as I am for the heady bounty of summer eggplants and tomatoes. The small expanse of the yard as I walked through was a riot of bright yellows, squash blossoms and these pretty black-eyed Susans that are hardy and a consistent harbinger of summer at its peak. I was initially drawing a blank at the name, I guess, I needed that espresso shot in this morning’s coffee.

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My friend Julianna’s quiet comment to me had been, not easy, I actually could not size it up better. The weekend just had not been easy. There I said it!

Baigan Bhartha

Anshul has been sick for over a week. It also coincided with a deadline for the book. Thank goodness, I never wait until the last minute, usually. It gets a little scarier for me with every step, wonder if this is a weird reaction. In fact, this weekend was so crazy I did not have the energy to open the manuscript. To add to the craziness, Deepta to coincide with the fun has a ear infection and since her doctor feels that she should not have fever with this, she just might have introduced a totally different bug to the household. So much for the rest of August!

To smooth out the weekend, I made a whole bunch of comfort meals, one of them includes this baigan bharta, or fire charred, spicy pureed eggplant. There are no set rules to these recipes, so I vary them from time to time, in summer, I tend to add more tomatoes so the dish tends to be darker in color, however one of my favorites. I actually made a stack of tandoori rotis, to go with these and was quite pleased with the results.

Ironically enough, char roasted eggplants are more of a winter specialty in India, and once upon a time I was ok with cooking them in winter, the problem is that the tender summer eggplants have spoilt me, the seedy eggplants usually found off season in the supermarkets do not cut it. Sorry, A&P, even your loyalty percentage off cannot fix this one. The husband has been also very sad that his garden has been withering, well, unfortunately, I cannot help with that one.

Too exhausted to even try, thank goodness for all these automated sprinklers. We have a fridge full of food, well, anyone who knows me does know that I cook to de-stress. I just wish it burned more than fuel, some calories, maybe?

My dear friend Dawn, has been asking me for this recipe for a while. I will say that like with all dishes such as this one there are several variations. In fact, my own kitchen has at least three. The first two are close cousins, I sometimes add the bell peppers and other times I skip that out.

Baigan Bharta – Summer Eggplant for the Soul

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4

Char Roasted Pureed Eggplants in a Spicy Tomato Sauce

Ingredients

  • 2 medium sized eggplants
  • 3 tablespoons oil
  • ¾ teaspoon whole cumin seeds
  • 1 small red onion, finely diced
  • 1 tablespoon ginger-garlic paste
  • 2 tomatoes, blended into a puree
  • 2 green chilies, minced
  • 2 to 3 tablespoons minced cilantro

Instructions

  1. Place the eggplant on an open gas flame on a corner of the grill if you are grilling. If neither of these are options then place the eggplant in a 350 degree oven and bake until soft and then broil until the outer skin is charred. Back to the open flame eggplant, cook until it is soft and the outer skin is completely charred. Set aside to cool.
  2. Heat the oil on medium heat for about 1 minute, and add in the cumin seeds and when they begin to sizzle, add in the red onion and sauté lightly until the onion softens and wilts and finally gently turns pale golden in corners.
  3. Add in the ginger-garlic paste and sauté lightly until the paste is somewhat dry and begins to turn fragrant.
  4. Add in the tomatoes and the chilies and begin to cook this mixture to allow the tomatoes to turn into a thick fairly dry sauce, you should begin to see the oil leaching again from the edges.
  5. While the tomatoes are cooking, peel and discard the charred skin from the eggplant and mash lightly.
  6. Add into the tomato spice mixture and mix well.
  7. Stir in the cilantro and mix well.
  8. Enjoy with your choice of bread or rice.
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Homey Lentil and Quinoa Kichari and Routines

 Most days whether in the kitchen or outside, I like a sense of routine. This does not mean, I do not like to do things differently especially in terms of cooking, but I relish a general sense of control, of understanding what is happening in life. Most of all I love the window of quiet time, that I have built into my life through my morning commute.

My crazy quiet corner is a jogging, jostling and moving corner. An unlikely corner and yet it is a corner where I am left alone with a keyboard and my thoughts. There are so many who tell people to find a quiet spot to share their thoughts and find a designated spot to write and share their thoughts. I am not a writer and yet I like to write, I would hear these thoughts and then wonder about finding the time in the midst of the crazy work day, among all the hustle and bustle of work, home, dinner, homework and the day ending. I searched and looked for this quiet spot to write, my dedicated corner, but could never find it.

My weekday mornings start with a predictable routine, that I have come to love for its planned predictability. Many moons back, nine years ago when we were blessed with a lovely girl, and then two moons later my little boy, we agreed that the only thing that we could control was the routine of our house. To control the crazy chaos outside, we imposed a structure inside. This seemed alien at first, but now I love the idea of waking before the others, some days just by a few minutes. I almost always draw the curtains to look outside. It is this fleeting action that allows me to process the seasons, in winter the skies are still dark, in summer bring and now it is the right share of gentle light that brightens as I get organized. I move around to arrange breakfast, pack snack bags and get dressed and usually am greeted somewhere in the midst of this my smiling son. He is the only morning person in our house, he greets the morning with enthusiasm. Once settled and done with breakfast, I put him on the bus and head to work.

Heading to work consists of taking the train toNew York City. I usually get on the third platform and find a designated window seat. For those of us who do the same morning commute understand the unspoken ritual of the morning routine. People do not like others taking their designated seat. As with all things in life, my “designated seat” has a couple of possibilities. Usually ones that I keep designated tend to be ones which afford me the space to spread out just enough to look out at the seasons and fuss on my electronic toys as needed – laptop (no, I am not a tablet kind of girl), kindle and sometimes just the space to take in the golden sun dancing on the little rivulets that make their way in an out of the creeks that flow into the Bronx River

On occasion, I like to look up and take in the scene, and sometimes love to catch snatches of conversation. Yes, those people in Date Night, there are variations of them in real life. I am one of them. In fact, my husband used to be rather surprised at my eavesdropping in the early days, he is used to it now and even on occasion enjoys other people’s conversations through my ears. I hear about work issues, fights, childrens and get glipses of networking all that take place on a moving train. Today back home seemed prime for a simple wholesome comforting meal. I adapted a recipe for rice and lentils (khichari) using quinoa. This is my favorite childhood rice and lentil medley all grown up.  I usually do not make this on a warmer day, but there are exceptions to every rule. It worked perfectly and the added bonus was feeling somewhat virtous eating a nice bowl of comfort food.

Homey Lentil and Quinoa Kichari and Routines

Ingredients

  • 3/4 cup red split lentils (masur dal)
  • 1/3 cup white quinoa
  • 4 cups of water
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 11/2 teaspoons fresh ginger paste
  • 2 green chilies minced
  • For the tempering
  • 3 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 red onion, finely diced
  • For the garnish
  • 1 lime
  • 2 tablespoons fresh cilantro

Instructions

  1. Place the red lentils and quinoa in a pressure cooker.
  2. Add in the water, salt, turmeric, ginger paste and the green chillies.
  3. Cook under pressure for about 25 minutes.
  4. While the mixture is cooling, heat the oil in a heavy pan over medium heat for about 1 minute.
  5. Add the cumin seeds and wait for 30 seconds for them to sizzle lightly.
  6. Add in the onions and cook on medium low heat for 10 minutes until the onions are a dark golden brown color.
  7. Remove the pressure cooker and mix the lentil mixture well, it should have a soft and creamy consistency.
  8. Add in the onion cumin mixture and stir well.
  9. Squeeze in the lime juice and garnish with the cilantro before serving
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Chickpeas with Kale, Roasted Tomatoes and Garlic

If Sunday was about griping, yesterday was different and today I am back to feeling positive and cheery. Something very interesting happened to me, I recently swapped phones. Yes, I am finally on an I-phone. I had resisted using it for a while, now why you might ask?

It is one of those principles that I have, I like to support the independent and the underdog. They are not always the same, but I have a dislike for monopolies, do not like chains so usually settle for the independent book store over Barnes and Nobles and Borders (if I can), avoid Starbucks (this one is not difficult) and I had placed I-phone in the same bucket.

 Well, there is one case where I make exceptions. It is about convenience. As a busy mama, time savings trump all. One of the reasons, I cannot avoid shopping on Amazon, in fact, I just placed an order for my first cast iron skillet. I am told by fans it is going to change the way I cook. The I-phone I have to confess is indeed a very convenient tool and has made my life significantly simpler. But the interesting side benefit of swapping phones has been that I have found messages and contacts that I had stored in drafts and forgotten about. One of these was an email to a very close friend, who I had almost lost touch with, almost… Yesterday we picked up like we had never separated. That is what makes a good friend different.

 Speaking of convenience, these chickpeas are all about simplicity and ease. They need about 15 minutes of hands on cooking time. Do not get me wrong, they cook much longer, but that is what the slow cooker is for. The flavors are seemingly complex but really not so, but roasting the tomatoes and garlic offer this recipe a surprising depth. Something magical happens to garlic when it is roasted, it mellow into a rich silky soft smoothness.

 Next week, I head of to Spain for a week on a much needed vacation. Cannot wait, so stay tuned for Tapas –Westchester style.

Chickpea Stew with Roasted Tomatoes, Garlic and Kale

 Prep Time: 10 minutes

Cook Time: 15 minutes

Serves 6

 Ingredients

 1/3 cup for 2 tablespoons extra virgin olive oil

4 tomatoes, quartered

8 pods of garlic

2 cups chickpeas, cooked until very soft (I did this in the slow cooker overnight on an 8-hour cycle)

1 teaspoon coarsely ground cumin

11/2 teaspoon red pepper flakes

1 small bunch of kale (finely chopped, about 8 leaves)

Salt to taste

1 tablespoon fresh cilantro leaves, finely chopped

Lime or lemon juice (optional)

 Method of Preparation

 Pre-heat the oven to 350 degrees.

Place the tomatoes and the garlic in separate ovenproof containers.

Drizzle most of the 1/3 cup oil over the tomatoes and some over the garlic.

Bake for 20-25 minutes.

Heat the remaining 2 tablespoons of oil over medium heat for a minute.

Add in the cumin and cook until it sizzles.

Add in the pepper flakes and the kale and cook for 5 minutes.

Lightly mash some of the chickpeas to give some texture to the sauce, add in the whole and partially mashed chickpeas to the kale mixture with some water (about 1/3 cup).

Add in the salt and continue simmering.

Mash or mince the garlic and stir it in.

Add in the tomatoes and cook for about 5 minutes.

Stir in the cilantro leaves and sprinkle with lime or lemon juice.

 

Spicy Sunday – Cilantro

 Today’s Spicy Sunday, might be more about the Sunday and the week and less about the spicy. No, just kidding…

I am a little upset and generally overwelmned with some projects. The PTA treasurer thing seemed like a great idea, I am now not so sure. I seem to be stuck fixing the sins of the past. I have also misplaced a package that has been rattling me. We shall see how this turns out. There are just way to many mommy projects these days. The kids have reached a point in their dance, where I really need to spend time working on their practices. I had been looking forward to attending Ken’s sons wedding and am very disappointed that the logistics will not work out. I know that he is very disappointed too.

On to to cilantro, I think I am addicted to the herb, well the cilantro and red wine. The hightlight of my week has been to fresh patch of cilantro that I have had the joy of working through. I use it extensive as a garnish in Indian cooking and use it over pasta and almost anything that I can think of. Interestingly enough, for some this herb actually tastes soapy. If you smell it at its freshest while it does not smell soapy, it certainly does have a strong smell and can be a turn off if you do not like it.

Some interesting cilantro recipes on my site are,

Green Chutney – Chili Mint and Cilantro Chutney

Cilantro and Roasted Garlic Aioli

I shall keep you posted on the status of the lost stuff, please do keep your fingers crossed.

Mango, Corn and Avocado Salsa

 It has been a crazy kind of week! Something, that had been driving me rather crazy came to a conclusion of sorts. Not the best conclusion, but sometimes it is about closure. As a mother, I have learnt that children need predictability. I have to confess that we do not really grow out of it.

Anyhow, all in all, this was a crazy week, I was away at a conference for work. Got back late on Friday and my mother is here for a visit through the rest of the month.  In the middle of this I did squeeze in a little bit of a seasonal and festive meal – Mexican inspired for Cinco De Mayo.

As the weather gets warmer, the markets are proliferated with mangoes, lot and lots of mangoes. Yes, I realize that mangoes are not local, but if you have grown up with mangoes they are seasonal all right! Most mangoes that we tend to get here are fromMexico justifying them in my mind as rather appropriate for our Saturday table, which consisted of a meal of this salsa and Quesadillas.

The salsa itself was rather simple and actually it keeps very well, since the kids enjoyed it the next day as well, with more quesadillas. Any excuse for savoring more cheese.

 

Mango, Corn and Avocado Salsa

Prep Time: 45 minutes (about 15 minutes to let the flavors settle)

Cook Time: 3 to 4 minutes

Serves 6

 

Ingredients

1 mango

1 tomato

1 ripe haas avocado

½ cup frozen corn kernels

1 lime

½ teaspoon salt

3 tablespoons finely chopped cilantro

1 green chili, minced (this I added later, but it works well without it as well)

2 tablespoons olive oil

2 pods pressed garlic

½ red onion, finely diced

Method of Preparation

1. Peel and dice the mango and the tomato and place in a mixing bowl.

2. Peel and dice the avocado.

3. Place in a mixing bowl with the corn kernels and mix well.

4. Cut the lime and squeeze in the juice and mix in the salt.

5. Stir in the green chili (if using).

6. Heat the olive oil and add in the garlic and stir lightly for about 1 minute, until the garlic turns very pale golden.

7. Add in the onion and cook for another minute and mix well.

8. Pour this over the salsa and mix well.

9. Let this rest in the refrigerator for 10 to 15 minutes before serving.

 

 

 

 

 

 

 

Mango, Corn and Avocado Salsa
Author: 
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 

Serves: 4-6
 

A seasonal and color salsa
Ingredients
  • 1 mango
  • 1 tomato
  • 1 ripe haas avocado
  • cup frozen corn kernels
  • 1 lime
  • teaspoon salt
  • 3 tablespoons finely chopped cilantro
  • 1 green chili, minced (this I added later, but it works well without it as well)
  • 2 tablespoons olive oil
  • 2 pods pressed garlic
  • red onion, finely diced

Instructions
  1. Peel and dice the mango and the tomato and place in a mixing bowl.
  2. Peel and dice the avocado.
  3. Place in a mixing bowl with the corn kernels and mix well.
  4. Cut the lime and squeeze in the juice and mix in the salt.
  5. Stir in the green chili (if using).
  6. Heat the olive oil and add in the garlic and stir lightly for about 1 minute, until the garlic turns very pale golden.
  7. Add in the onion and cook for another minute and mix well.
  8. Pour this over the salsa and mix well.
  9. Let this rest in the refrigerator for 10 to 15 minutes before serving.

Finding Vegan

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