Mackerel does a Mexican salsa

Mackerel does a Mexican salsa

Chilli lime coated mackerel, baked in corn husks, accompanied with cherry tomato, mango and jalapeno chilli salsa — that's a favourite with sous chef Anil Chabukhwar, who works at the Hilton in Mumbai. He is partial to this recipe because "it combines the fresh Mexican tastes of jalapeno with traditional Indian spicing". With corn in season, the husks provide the chili paste-coated mackerels with a crunchy taste. Though the corn husk doesn't have a strong taste, it provides a change in texture. The locally-sourced mackerel can be prepared quickly, and the recipe does not use any oil. "In Mexico, these techniques are used to make tamale, a traditional dish made of masa — a South American dough," says the chef. "It is well-suited to the Indian palate, which favours spicier dishes, and the taste of mango goes well with it." Chabukhwar says that the use of mango in spicy dishes and main courses has become increasingly common as a kind of 'fusion' food. "People can and should experiment with mango in their food, especially in chicken and fish dishes."