Ingredients

The following ingredients have 4 Servings
  • 1 pc ginger
  • 2 garlic cloves
  • 1 red chili pepper
  • 1 Tbsp Garam Masala
  • 1 tsp ground cilantro
  • 1 tsp Cumin
  • 1 tsp Turmeric
  • 11 ozs Yogurt (low-fat)
  • 4 Tilapia (each about 6 oz.)
  • 1 small Cucumber
  • 1 small ripe Mango
  • 2 scallions
  • 8 ozs hearts of palm (drained, canned)
  • 1 Lime
  • 5 sprigs cilantro
  • salt
  • peppers
  • 3 Tbsps Mango chutney
  • carbonated mineral water
  • 1 Tbsp vegetable oil

Instruction

  • Peel and chop ginger and garlic coarsely. Halve chili pepper lengthwise, remove the seeds, rinse and chop.
  • Add ginger, garlic and chili pepper to a mortar. Crush with the garam masala, cumin seeds, coriander and turmeric to the consistency of a smooth paste.
  • Combine spice paste in a bowl with yogurt and up to 3 tablespoons of the chutney. Rinse fish fillets, pat dry, coat with yogurt mixture, cover with plastic wrap and allow to marinate in the refrigerator for a minimum of 3 hours.
  • Peel the cucumber, cut in half lengthwise and scoop out the seeds.  Peel mango and cut into thin slices around the pit.
  • Rinse scallions. Cut hearts of palm, cucumber, mango and scallions into small cubes or slices.
  • Squeeze lime. Wash cilantro and pat dry, chop the leaves coarsely. Mix cilantro with the remaining salad ingredients and season with 2 tablespoons lime juice, salt and pepper to taste.
  • Blend mango chutney with yogurt and 3-4 tablespoons mineral water until smooth, set aside.
  • Remove fish fillets from marinade and scrape off excess sauce with a knife.
  • Brush a grill pan with oil and grill fish fillets for about 4 minutes on each side. Arrange hearts of palm salad and fish fillets drizzled with mango yogurt sauce on plates. Serve immediately.