Tangy Mango Fish Curry
A vibrant and tangy fish curry infused with the sweet and sour flavors of ripe mangoes and a blend of traditional Indian spices. This dish is perfect for those who love a balance of fruity acidity and savory heat in their seafood.
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Ingredients
- 600 gramsfirm white fish fillets (such as cod, tilapia, or snapper)
cut into bite-sized pieces
- 1 mediumripe mango
peeled and chopped
- 1 teaspoonmustard seeds
- 10 leavescurry leaves
- 1 largeonion
finely chopped
- 3 clovesgarlic cloves
minced
- 1 inchfresh ginger
grated
- 1 mediumgreen chili
sliced (adjust to taste)
- 1 teaspoonturmeric powder
- 1 teaspoonred chili powder
adjust to taste
- 2 teaspoonscoriander powder
- 1 teaspooncumin powder
- 1 tablespoontamarind paste
- 400 mlcoconut milk
- 2 tablespoonsvegetable oil
- 1 teaspoonsalt
adjust to taste
- 2 tablespoonsfresh coriander leaves
chopped, for garnish
Instructions
Heat vegetable oil in a large pan over medium heat. Add mustard seeds and wait until they begin to pop.
Add curry leaves, chopped onions, minced garlic, grated ginger, and sliced green chili. Sauté for about 5-7 minutes until onions are golden brown.
Add turmeric powder, red chili powder, coriander powder, and cumin powder to the pan. Stir well and cook the spices for 1-2 minutes until fragrant.
Add the chopped ripe mango and tamarind paste. Stir to combine and cook for about 3-4 minutes until the mango softens slightly.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Add the fish pieces gently to the pan. Cover and cook for 10-12 minutes on low heat or until the fish is cooked through and tender.
Season with salt to taste and stir gently to combine.
Remove from heat and garnish with freshly chopped coriander leaves before serving.
