Have I told you about the Kerala restaurants in Bahrain? Chances are I might have told you. After all, it’s been 10 years that we’ve been chatting, so some stories may be repeated unknowingly. So, if it’s a repeated story, please be a good friend and humour me, ok?
Anyways, if you see a restaurant name with the words “intercontinental” or “international” as suffix or prefix, be sure it will be a Kerala restaurant. Even if you are doubtful after seeing the name, once you get the menu card, all your doubts will be cleared. The menu will have a minimum of 150-200 items, ranging from our very own Beef Fry to Beef Stroganoff. You will also find many dishes with interesting names. I’m not sure whether it can be called interesting or weird, hhmm…
A while ago we went to one such place with friends. We had a really fun time reading the names of the dishes in the menu card, some of it didn’t make any sense! Some of the names were English Teacher, Dancing lady and with no explanation about the ingredients or what kind of drink it was. So we got hold of a waiter to ask about these. After 5 mins with us, the poor guy was exhausted!
After our initial amusement with the menu card, we got around to ordering food and saw this “Paneer Mango Curry” on the menu. Since it was the first time we came across any such thing, we decided to try it out. We were really happy with the dish. Though these restaurants have weird sounding dishes on their menu, if you order the time tested Indian dishes, you will not be disappointed. The food is usually good in such places.
So after trying Paneer Mango Curry from that place, I wanted to try it at home too. After all, Paneer is something that I make often and I’m always looking out for new recipes. Finally I got around to it, mostly based on the Fish Mango Curry recipe that I’ve already posted. It’s a different Paneer recipe and the flavour of mango works really well. It goes well with rice and roti.
Here is the recipe…
Heat oil in a deep and wide pan. Add sliced onion, when it begins to brown, add crushed ginger & garlic and green chilli. Cook for 2-3 mins…
Add masala paste. Mix well. Add 1-2 tbsp hot water to incorporate the masala with the onion mixture…
Add sliced mango & salt. Mix well. Add 1-2 tbsp hot water and mix…
Add medium thick coconut milk and bring to boil. Reduce flame to lowest and cook for 8-10 mins, till the gravy is reduced and mango is tender…
Add paneer pieces and mix well…
Add thick coconut milk and mix. Cover and cook for 4-5 mins…
Heat oil in a small pan. Add mustard and fenugreek seeds. Once it crackles add sliced small onion & curry leaves. Fry till the onion becomes golden brown and switch off the flame. Add this to the paneer curry…
- 200 gms Paneer
- 1 small Raw mango (pacha manga) ( cut lengthwise)
- 2 medium Onion (sliced)
- 2 tsp Crushed ginger & garlic (each)
- 2 Green chilli (slit lengthwise)
- 2 tsp Chilli powder
- 2 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Garam masala
- 1 1/4 cups Medium thick coconut milk
- 1/2 cup Thick coconut milk
- 1/4 tsp Mustard seeds
- 3-4 Fenugreek seeds
- 4-5 Small onion / Pearl Onion (sliced)
- Curry leaves
- Oil (I used coconut oil)
- Mix all masala powders (chilli, coriander, turmeric and garam masala) with 2-3 tbsp water and make a thick paste.
- Heat oil in a deep and wide pan. Add sliced onion, when it browns, add crushed ginger & garlic and green chilli. Cook for 2-3 mins. Add masala paste. Mix well. Add 1-2 tbsp hot water to incorporate the masala with the onion mixture. Cook till oil starts appearing 2-4 mins.
- Add sliced mango & salt. Add 1-2 tbsp hot water and mix well. Add medium thick coconut milk and bring to boil. Reduce flame to lowest and cook for 8-10 mins, till the gravy is reduced and mango is tender.
- Add paneer pieces and mix well. Add thick coconut milk and mix. Cover and cook for 4-5 mins.
- Heat oil in a small pan. Add mustard and fenugreek seeds. Once it crackles add sliced small onion & curry leaves. Fry till the onion becomes golden brown and switch off the flame. Add this to the paneer curry. Let the curry rest for 20-25 mins, for the flavour to settle in.