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.
- 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
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.
Next chop up the onion, chilli, mango and chilli.
In a large wok, place in some vegetable oil and cook the onion for a few minutes until they are soft.
Add the curry leaves and cook those for about 2 minutes.
Add the last teaspoon of the garlic and ginger paste with the chilli and cook for a further 3 minutes
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.
Add the mango
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.
Cook on one side and after 2 minutes turn over.
Once after another 2 minutes the fish should be cooked and sealed. At this point add the coconut milk.
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.
Once some of the liquid is evaporated, turn off the heat and serve with the rice.