Mango Fish Curry
Enjoy a burst of flavors with this mango fish curry, featuring a harmonious blend of sour raw mango, warm spices, and rich coconut milk that gently cooks the fish to flavorful perfection.
This dish stands out with its vibrant flavors and freshness, which can all be made in under 40 minutes.
Step by Step Video Instructions
Ingredients
Fish Choice: Select a flaky white fish that is lean and fresh. The freshness of the fish is important for the best texture and flavor in the curry. Avoid fatty fish to ensure the dish remains light and the flavors balanced.
Raw Mango: The sourness of the mango influences the dish’s flavor profile. Adjust according to taste, balancing with sugar or coconut milk if needed.
Coconut Milk: Full-fat coconut milk is recommended for its richness and ability to blend smoothly with the curry’s spices, offering a rich flavor and texture.
Mustard Seeds and Fenugreek Seeds: These seeds contribute depth and a slight bitterness, enhancing the overall flavor complexity of the curry.
Tomato: Provides acidity and sweetness, balancing the curry’s rich flavors and contributing to its vibrant color.
Turmeric Powder, Kashmiri Chili Powder, Cilantro Powder: This combination of powders brings color, mild heat, and an earthy note to the curry.
Expert Tips
Adjusting Spice Levels: To adjust the heat of your mango fish curry to your preference, you can change how you use the green chilies. For a spicier dish, leave the seeds in the chilies when you add them to your curry, as the seeds contain a significant amount of heat. Then, if you prefer a milder flavor, remove the seeds before cooking.
Adjusting the curry’s consistency: If the sauce appears too thick, add a bit more water to help loosen it. After adding more water, let the curry simmer for an additional 20-30 seconds to ensure the flavors fully integrate. If the sauce is too thick, allow it to simmer a bit longer, uncovered.
Storage and Leftovers
After the curry has cooled to room temperature, transfer it to an airtight container and refrigerate. It will keep well for up to 2 days. The flavors of the curry often deepen and meld together during this time and actually deepen the flavor of the curry.
To reheat the curry, heat it slowly over low heat on the stove, stirring occasionally until hot throughout. If the sauce has thickened too much, add a little water or coconut milk to thin it to your desired consistency.
More Recipes You May Like:
- Fish Moilee (South Indian Fish Curry)
- Keto Fish Curry
- Thai Fish Curry – Yellow Thai Curry
- Prawns Koliwada
- Keto Fish with Spring Onion & Ginger
Mango Fish Curry
Ingredients
- 2 Tbsp Oil
- ½ tsp Mustard Seeds
- ¼ tsp Fenugreek Seeds
- 20 Curry Leaves
- 100 g Onion sliced
- 4 Green Chillies sliced
- 10 g Ginger chopped
- 10 g Garlic chopped
- 150 g Tomato chopped
- ½ tsp Turmeric Powder
- 1 tsp Kashmiri Chili Powder
- 1 ½ tsp Cilantro Powder
- 200 ml Water
- 1 Raw Mango (unriped) approx. 180g, peeled and sliced
- 200 ml Coconut Milk
- 500 g Fish any flaky white fish, avoid fatty fish
Instructions
- In a deep sauté pan over medium heat, add oil. Once hot, add mustard seeds and fenugreek seeds, cooking until they begin to pop.
- Add garlic, ginger, green chilies, onion, and curry leaves. Sauté until the onions turn translucent.
- Stir in tomatoes, salt, turmeric powder, Kashmiri chili powder, and coriander powder. Cook until the mixture becomes fragrant.
- Pour in water and bring the mixture to a simmer. Cover and cook for 6 minutes.
- Add the raw mango slices and continue to cook for another 4 minutes, or until the mango softens.
- Stir in the coconut milk and adjust the salt to your taste.
- Add the fish pieces to the curry. Cover and let simmer for 3-4 minutes, or until the fish is cooked through. Taste and season then serve with rice.
Notes
- The sourness of the mango significantly influences the dish’s flavor profile. Adjust according to taste, balancing with sugar or coconut milk if needed.
I’ve been enjoying your cooking videos for a while now. I made this recipe tonight with cod. It was excellent! I am looking forward to leftovers tomorrow.
So glad to hear that!