Fish and Mango Curry

I had never tasted fish in a curry before, until I went touring around Thailand. Once, I tried a fish curry for breakfast while I was there and it was absolutely beautiful. Since then, I have tried a lot of fish dishes from Asia.

This dish includes fish and mango in a delicious recipe that provides a little spice and sweetness with a light fish aroma. If you have not tried fish in a curry before then I recommend you try this dish to start. It is not very hot, has a few spices in there and is easy to cook.

Ingredients

  • 2 teaspoons of garlic and ginger paste. See this recipe for details. 
  • 2 fillets or about 400g of white fish such as cod
  • 2 teaspoons of tumeric
  • 1 teaspoon of ground coriander
  • 2 chillis
  • 2 onions
  • 10 curry leaves
  • 1 tin of coconut milk
  • 1 whole mango
  • Vegetable oil for the wok
  • Boiled rice to serve

To Begin

Take the fish and add 1 teaspoon of the turmeric together with 1 teaspoon of the ginger and garlic paste, mix together and spread over the fish. Place to one side.

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Next chop up the onion, chilli, mango and chilli.

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In a large wok, place in some vegetable oil and cook the onion for a few minutes until they are soft.

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Add the curry leaves and cook those for about 2 minutes.

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Add the last teaspoon of the garlic and ginger paste with the chilli and cook for a further 3 minutes

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After a few minutes of cooking, add the rest of the spices (coriander and turmeric) and cook on a medium heat for a few minutes.

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Add the mango

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Combine all the ingredients together and give it a good stir.  After a minute, move all of the ingredients to one side and place the fish into the pan.

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Cook on one side and after 2 minutes turn over.

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Once after another 2 minutes the fish should be cooked and sealed. At this point add the coconut milk.

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Move everything to the centre of the dish and bring to the boil. Then turn down the heat and let it simmer for about 10 minutes.

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Once some of the liquid is evaporated, turn off the heat and serve with the rice.

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Enjoy.

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