Ingredients
- Large mangoes 500g (2)
- SpinneysFOOD Fine Sea Salt 3 tbsp
- SpinneysFOOD Pure Sunflower Oil 3 tbsp
- Mustard seeds 2 tsp
- Garlic cloves 3
- Red chilli 1
- SpinneysFOOD Fine Turmeric 1 tbsp
- Ground fenugreek 2 tsp
- SpinneysFOOD Fine Coriander (optional) 2 tsp
- SpinneysFOOD Fine Cayenne Pepper ½ tsp
- Brown sugar 3 tbsp
- SpinneysFOOD Bottled Drinking Water 250ml
- Apple cider vinegar 125ml
- Whole red snapper 1
- Pomegranate molasses 250ml
- Sumac 1 tsp
- SpinneysFOOD Fine Sea Salt 1 tsp
- Lebanese pickled cauliflower 150g
- Flatbread 4-6
Nutrition (Per serving)
- Calories 1141
- Fat 18.7g
- Saturates 0.9g
- Protein 157.3g
- Carbs 77.8g
- Sugars 49.8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Masgouf with pomegranate glaze
Arabic 15 Mins Prep · 30 Mins Cook
- To make the amba, peel and cube 2 (unripe and firm) mangoes. Place the cubes in a large bowl. Add 2 tbsp of salt and stir by hand until all cubes are well coated with the salt. Cover the bowl with cling film and refrigerate for 2 days.
- Place a large pot over a medium-low heat. Add the oil to heat. Add the mustard seeds, and once they start to pop, crush the garlic in along with the whole chilli. Sauté until softened, but before browning, approx. 2-3 minutes. Add the rest of the dry spices. Sauté for a further 1 minute.
- Add the mango, brown sugar and water. Mix and increase the heat to a medium-high. Simmer for 5-6 minutes or until the mango is softened and the liquid has slightly decreased. Turn off the heat and add the vinegar to the mixture. Taste and adjust by adding more vinegar, sugar, salt or spices, if necessary. Reserve half the mango cubes and set aside.
- Using a food processor or blender, purée the rest and mix it with the reserved mango cubes.
- Once cooled, transfer the amba to hermetically sealed glass jars and refrigerate. It can be stored well in the refrigerator for 2-3 weeks.
- For the masgouf, open the fish and brush with the pomegranate molasses and season with 2 tsp of salt. Place the fish on a large grid and close it.
- Make a large charcoal fire, spread the coals evenly and place the fish over a low heat as far away from the coals as possible. Cook slowly skin-side down for 45 minutes without turning the fish.
- In a small bowl, mix the sumac with the rest of the salt.
- Remove from the heat and serve with the beetroot pickled cauliflower (see linked recipe), flatbreads and sumac-salt.