With the end of Mango season, try this Mango Seafood Platter

Raw mangoes are not only used to make pickles, cooking, chutney and salad but nowadays we try to draw inspiration from different cuisine to make a fusion or otherwise any innovative recipe. Here my inspiration is from Bali Cuisine blended with Bengal cuisine to use either ripe or raw mango to make a dish. Foodies differ in likeness to enjoy the non-vegetarian with fruits and mango is either sour or sweet, so I have tried to keep in pace with my taste bud that can fancy with sour and hot flavour with the hope that they will love this platter item. Since most of the time, we deeply get engrossed in finding to favour little Asian taste with any second chance we get to order. Only one sweet salad is made for sweet lovers to end with a happy smile.

As a food blogger and writer, this is my contribution to all the mango lovers from our City Of Joy. So here is Mango Seafood Platter.

INGREDIENTS:

300 gm  Raw Mango pulp

1  Ripe Mango pulp

250 gm  Prawn

3  Crabs boiled

2  Pomfret fish

1  Egg white

1/4th cup Coconut Milk

1/4thcup and 1 teaspoon Coconut grated

1/2 cup boiled Sweet Corn Kernels

1 Gondhoraj Lemon

5  Garlic pods

1 teaspoon Galangal/Ginger paste

 Cilantro chopped

Coriander Leaves

Red Chilli Flakes

3 teaspoon Green Chilli paste

5 teaspoon Red Chilli paste

 Kasundi Sauce

1/3rd cup Flour( Maida)

1/4th cup Corn Flour

6 tablespoon Cold Water

1/4th spoon Soda

Sesame Oil

Salt

8 Wooden Skewers

STEPS:

1. To make the recipe first we will make the mango paste that later will be divided to marinate, cook and prepare one condiment for dipping purpose.
2. Take a blender and blend raw mango pulp, 2 tbsp red chilli paste, 2 teaspoons green chilli paste, 2 teaspoon oil, salt until smooth without water. Check for salt. Reserve couple of spoon for hot mango dipping sauce.
3. Clean the blender. Meanwhile, rub the pomfret fish with salt. Keep it aside.
4. Clean the shrimp to use only the flesh. Blend together to make a paste with raw prawn, 1 tbsp Gondhoraj Lemon juice, 1 teaspoon Kasundi, 1/4th cup Coconut grated, coriander leaves, 1 egg white, 2 tbsp cornflour, salt and 1/4th cup raw mango paste.
5. Now heat 1 teaspoon of oil and cook this raw prawn paste for about 6-8 minutes. Check the salt. Cool and keep in the freezer until ready to use.
6. Next, take a bowl and beat well corn flour, flour, soda, salt and water to make the batter for frying shrimp at last. Keep in refrigerator.
7. Heat a heavy-bottomed frying pan with oil, add the garlic pods, salt and the cleaned boiled crabs. fry for a few minutes. Add 1/4th cup Coconut milk, 2 tbsp raw mango paste and stir on medium flame till all absorbed. Next, add 1/4th teaspoon red chilli paste. Check for salt. Garnish with chopped cilantro.
8. Heat enough oil to fry the prawn balls. Make small balls from prawn paste very quickly. Take out the cornflour batter, dip the balls in the batter and deep fry in medium flame and cook until golden brown. Finish the whole batch. Insert two prawn fried balls on each skewer.
9. Arrange all the three varieties of seafood items on a serving platter.
10. Take three small bowls. In one mix ripe mango, corn, salt and 1/2 teaspoon of kasundi to make a sweet condiment. Next, pour the reserved Raw mango paste in the second bowl. In the last bowl add long cut thin slices of raw mango, mix with little oil, red chilli flakes and salt. Serve hot with slices of lemon and red chillies.

                                                                Happy Eating!