Looking for a new twist on classic curry? This Fish and Mango Curry hits all the right notes – it’s tangy, creamy, and bursting with robust flavors that’ll have your taste buds singing. Best of all, it’s surprisingly easy to whip up for a tasty, nourishing meal any night of the week.
About the Recipe
If you love the bright, tangy note that raw mango lends to curries, then this fish-based version needs to go on your must-try list. The ripe mango pieces meld beautifully with the rich coconut sauce, enlivened by a Custom spice blend. It’s a symphony of tastes that’ll make you go back for seconds.
Why You’ll Love This Recipe
There’s so much to love about this irresistible fish curry. The sweet-tart mango perfectly balances the creamy coconut base. The bold spices deliver layers of warmth and earthiness. Plus, it comes together quickly using pantry staples, so you can enjoy an incredibly flavorful dinner without fuss. Did I mention it makes for fantastic leftovers too?
Fish and Mango Curry
Cooking Tips
For best results, use a firm white fish like cod or halibut that holds its shape well during cooking. And don’t skip the step of soaking the fish in salted turmeric water – it really helps eliminate any unwanted fishy smells.
Serving and Storing Suggestions
This richly-flavored curry is perfect over steamed basmati rice or with fresh naan for soaking up all that delicious sauce. Leftovers will keep refrigerated for 3-4 days. Makes 4 hearty servings. Total time: 45 minutes.
Similar Recipes
- Shrimp and Pineapple Curry
- Chicken Tikka Masala
- Thai Red Curry with Vegetables
- Chana Masala (Chickpea Curry)
Nutrient Benefits
In addition to being a tasty protein source from the fish, this curry packs in plenty of nutrients from the coconut milk, tamarind, and fragrant spices like turmeric and coriander. You’ll get a healthy dose of fiber, vitamins, minerals, and beneficial compounds like curcumin.
Fish and Mango Curry
Ingredients
- 1 Raw mango (large sized, sliced into pieces)
- 1 Tamarind (marble sized)
- 900 gms Fish (cut into big pieces)
- 1 cup Onions (chopped)
- Curry leaves (few)
- 4 Green chillies (medium sized, slit)
- Salt as per taste
Grind into a smooth paste:
- 1 tbsp Coriander powder
- 1 cup Coconut (chopped)
- 1 Turmeric powder (pinch)
- 1 tsp Cumin seeds
- 1 tsp Pepper
For seasoning
- 1 tsp Aniseeds
- 1 tsp Fenugreek seeds
- 1 tbsp Oil
Instructions
- Rinse the fish pieces. Clean it properly. Add a pinch of salt and a pinch of turmeric powder to a cup of water. Immerse the fish pieces in it. This is to get rid of any unpleasant smell.
- Soak tamarind in water. Extract juice from it. Keep aside.
- Combine the fish pieces, mango pieces, green chillies and onions. Add tamarind juice and a little salt.
- Heat them together in a pan. Cook till the ingredients soften.
- Sprinkle the ground items. Put the lid on and cook on low heat for a while. This is to eliminate the raw smell.
- Season it with oil and seeds. Put in the cleaned curry leaves.
- Allow it to boil for sometime. Remove from heat.
- Serve hot with rice.
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Frequently Asked Questions
Can I use canned or frozen mango instead of fresh?
For best flavor, fresh raw mango really shines in this curry. But in a pinch, you could use thawed frozen mango chunks or drained canned mango, though the texture may be slightly softer.
What does soaking the fish do?
Briefly soaking the fish pieces in salted turmeric water is a handy trick to help remove any strong fishy odors or off-flavors before cooking. The turmeric also gives a bright yellow hue.
Is this curry very spicy?
No, this curry has a medium level of heat from the green chilies. You can adjust the heat level to taste by using fewer or more green chilies. The bold blend of spices provides warmth rather than intense spice.
How do I store leftovers?
Let any leftovers cool completely, then transfer to an airtight container and refrigerate for 3-4 days. You can reheat gently on the stovetop, adding a splash of water if it seems too thick.
What can I substitute for tamarind?
If you don’t have tamarind on hand, you can use an equal amount of lime juice or rice vinegar to provide that characteristic tang. Start with a bit less, taste, and adjust as needed.
