Blackened Mahi-Mahi, Mango Salsa and Coconut Rice

Ingredients

• 3 cup Mango (ripe but firm, diced (from about 2 large mangoes))
• 1 medium Red Bell Pepper (finely diced)
• 0.5 medium Red Onion (finely diced)
• 1 whole Jalapeno (seeds and ribs removed, finely minced)
• 0.5 cup Cilantro (fresh, chopped)
• 2 tbsp Lime Juice (freshly squeezed)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground, optional)

Instructions

1. 1

   Prepare the produce. Carefully peel the mangoes and dice the flesh into 1/4-inch cubes. Finely dice the red bell pepper and red onion to a similar size. Mince the jalapeño after removing the seeds and ribs for controlled heat. Roughly chop the fresh cilantro.

2. 2

   In a medium-sized mixing bowl, combine the diced mango, red bell pepper, red onion, minced jalapeño, and chopped cilantro.

3. 3

   Drizzle the freshly squeezed lime juice over the mixture. Sprinkle with salt and optional black pepper. Gently toss with a spoon until all ingredients are evenly coated.

4. 4

   For the best flavor, cover the bowl and refrigerate for at least 15 minutes. This resting period is crucial as it allows the flavors to meld and deepen.

5. 5

   Before serving, give the salsa one final stir to redistribute the juices. Taste and adjust seasoning if necessary, adding more salt or lime juice as needed. Serve chilled.

Ingredients

• 4 cup Cooked Rice (Use cooled, day-old Sona Masuri or Basmati rice for best results)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils)
• 1 tbsp Chana Dal (Split and skinned Bengal gram lentils)
• 2 tbsp Cashews (Broken or halved)
• 3 pcs Dried Red Chilies (Broken into halves)
• 12 pcs Curry Leaves (Fresh leaves)
• 0.25 tsp Hing (Asafoetida)
• 1 cup Grated Coconut (Freshly grated is best, but frozen (thawed) works too)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 1 tsp Lemon Juice (Optional, for a tangy finish)

Instructions

1. 1

   Prepare the rice. If using freshly cooked rice, spread it on a large plate or tray to cool completely. Gently fluff with a fork to separate the grains. This is crucial to prevent the final dish from becoming mushy.

2. 2

   Heat coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.

3. 3

   Add the urad dal, chana dal, and cashews to the pan. Sauté continuously for 2-3 minutes, until the dals and cashews turn a light golden brown and become aromatic. Be careful not to burn them.

4. 4

   Lower the heat and add the broken dried red chilies, fresh curry leaves, and hing. Sauté for another 30 seconds until the curry leaves turn crisp and fragrant.

5. 5

   Add the grated coconut to the pan. Sauté on low heat for 1-2 minutes until it is just heated through and fragrant. Do not let the coconut change color, as this will alter the taste and texture.

6. 6

   Add the cooled, fluffed rice and salt to the pan. Mix everything together gently with a spatula or a light hand, ensuring you don't break the rice grains. Cook for 2-3 minutes, until the rice is heated through and evenly coated with the coconut mixture.

7. 7

   Turn off the heat. If using, stir in the fresh lemon juice. Garnish with freshly chopped coriander leaves. Serve warm.