Mango Fish Curry

The different types of Mangoes are coming in and going out of the season. I have lost track of what we have now. The beauty of this Mango Fish Curry dish is regardless of the mango in season, you can make this sauce with it. It’s very quick to make and it can quickly become a staple in your home all week. There are some other mango recipes I have played with in the past and you can check it out here.

This is one dish that there is no wrong way to make it and even if you make a mistake or don’t have one of the ingredients I have listed, you can still get away with it. Well, your key ingredients are mango, fish, curry and coconut milk. I love this recipe because you can eat it with rice, couscous, bulgur, potatoes and anything else you like.

You can also play around with the protein you have in your curry. If you use chicken, I recommend you pan-sear it first before placing in the curry to cook. Without further ado, here is the recipe.

Recipe for Mango Fish Curry

Ingredients

200g of White Fish

1/2 cup of Blended Mango

1 Tablespoon of Curry

2 blades of Lemon Grass

A half cup of Coconut Milk

1 tablespoon of Black Pepper

2 Tablespoons of Butter (Melted)

3 Cloves of Garlic

2 Seasoning Cubes

1/4 bulb of Onions (Sliced)

1 Scotch Bonnet Pepper

1 teaspoon of Thyme

A handful of Chopped Basil

Method

Season your fish with black pepper and seasoning cube and set aside.

Heat up your butter and brown the fish in the butter.

In a separate pot, pour in your blended mango, coconut milk, garlic, onion, scotch bonnet pepper, thyme, curry powder, seasoning cube and the butter you fried the fish in.

Allow to boil then add your lemon grass and chopped basil.

Allow to simmer till the sauce thickens.

Take out your lemon grass blades and add your fish to the sauce.

Serve with Rice or any other carbohydrate of choice.