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.
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.
Nutrition
Calories: 348kcalCarbohydrates: 18gProtein: 28gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 63mgSodium: 228mgPotassium: 726mgFiber: 4gSugar: 11gVitamin A: 1062IUVitamin C: 133mgCalcium: 65mgIron: 3mg
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