- 1 piece Ginger root (about 40 grams)
- 2 Garlic cloves
- 1 red Chile pepper
- 1 tablespoon Garam Masala
- 1 teaspoon ground cilantro
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric
- 11 ounces Yogurt (low-fat)
- 4 Tilapia fillets (each about 170 grams)
- 1 small Cucumber (about 250 grams)
- 1 small ripe Mango
- 2 Scallions
- 8 ounces Heart of palm (drained, canned)
- 1 Lime
- 5 sprigs Cilantro
- 3 tablespoons Mango chutney (75 grams)
- carbonated Mineral water
- 1 tablespoon Vegetable oil
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.