The mango tree in front of our house has been bearing fruits for the first time since it was planted seven years ago. Quite a few were stolen by some (and the same!) Indian school children almost every day after they were dismissed from primary school. So, we were left with the few unripe ones that we could salvage because waiting for the mangoes to ripen would mean exposing them to more thefts by those kids.
So, after some prodding with a long stick, we managed to get three unripe mangoes that were still left on their branch. And, as always, unripe mango can only be turned into one dish and that is Kerabu. This time we tried one that my daughter had eaten at one of her friend's home. A simple one, not too tangy and making the best of whatever's left in the fridge!
- 1 green, unripe mango, sliced thinly and julienned
- 1 tomato, deseeded and sliced thinly
- 1 onion, sliced thinly
- 5 birds eye chilies, sliced
- 1/2 carrot, grated (or julienned)
- 1/2 cup fried dried anchovies
- Juice of 1 lime
- Salt and sugar to taste
Place all the ingredients in a large bowl, then, adjust the seasoning with the salt and sugar. Serve immediately or the fried dried anchovies will lose its crispiness.