Kerala Cod with Cashew Yogurt Sauce and Fresh Mango Recipe

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Have it for breakfast or as a meal, Kerala Cod with Cashew Yogurt Sauce and Fresh Mango Recipe is a popular snack in India and Bangladesh. You can add any vegetarians you choice and it ends up as a wholesome and nutritious meal in itself. Work for it with a few pickles on the side and it tastes delicious.

Inspired by thoughts of feasting on the graceful, luxurious kettuvallam houseboats of Kerala, India, this cultured baked cod recipe features a fragrant yogurt sauce made with cashews and spices that improves the flavor of the flaky cod fillets. The mildness of the mango and the warm, anise-scented butter raise this dish into the realm of nirvana.

The best recipe for special occasions (or any time you want to texture special), this dish is well- spiced, but mild. You can prepare it warmer by adding cayenne pepper and / or added fresh or dried chilies.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

• 1/4 cup roasted cashews
• 2 tea spoon coriander seeds
• 1/2 tea spoon cardamom seeds
• 1 container (6 oz.) plain yogurt
• 2-3 table spoons chopped peppers
• 1/2 tea spoon ground ginger
• 1/2 tea spoon salt
• 1/4 tea spoon black pepper
• 1 1/2 lbs. boneless, skinless cod fillets
• Salt
• 2 medium-size mangos, cut into chunks
• 4 table spoons butter
• 1/2 tea spoon anise seeds
• 1/4 tea spoon ground turmeric (optional)
• Cilantro leaves

How to make Kerala Cod with Cashew Yogurt Sauce and Fresh Mango Recipe

Heat the oven to 375 degrees. In a spice grinder or food processor, beat the cashews, coriander, and cardamom until excellently ground.

In a saucepan additional medium heat, stir together the cashew/ seed combination, yogurt, pepper (chilies), ginger, salt and black pepper. Heat just to a simmer and cook over very law heat for 5 minutes, stirring infrequently.

Dry the fish well and spray lightly with salt. Coat the inside of 3-4 separate baking recipes with cooking spray and serve the fillets between them. (It may necessary to slight the fillets to serve them evenly.)

Spoon the cashew yogurt sauce over the fish. Bake at 375 degrees for 10 minutes. Top the fish with the mango slice and bake 5-6 minutes more or until thickest slice of fish flakes easily.

Melt the butter with the anise seed and turmeric above medium low heat. Spoon the butter above the mangoes 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, Serrano’s, or other peppers (chilies), either chopped or cut up. Adjust heat according to your taste by removing the seeds or leaving them in.
• Choose mangos that are just scarcely ripe (soft to gentle pressure, but not lenient overall.)