Creamy Mango Coconut Fish Curry with Fragrant Spring Spices
This luscious Indian-inspired curry features tender white fish simmered in a velvety coconut and mango sauce, bursting with aromatic spices. Perfect for a quick weeknight dinner that brings the vibrant flavours of spring to your table.
Ingredients
- 600g firm white fish fillets (such as cod or haddock), cut into 5cm chunks
- 400ml coconut milk
- 1 ripe mango, peeled and diced
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 2cm piece fresh ginger, grated
- 2 tablespoons vegetable oil
- 1 tablespoon medium curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 200g cherry tomatoes, halved
- 1 tablespoon tomato puree
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- Fresh coriander leaves, for garnish
- Steamed basmati rice, to serve
Instructions
Pat the fish chunks dry with kitchen paper and season lightly with salt. Set aside at room temperature while preparing the curry base.
Heat the vegetable oil in a large, deep frying pan or wok over medium heat. Add the diced onion and cook for 5-6 minutes until softened and turning golden.
Add the garlic and ginger to the pan and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Stir in the curry powder, turmeric, cumin, ground coriander, and cayenne pepper. Cook for 1 minute until the spices are aromatic.
Add the cherry tomatoes and tomato puree, stirring well to combine. Cook for 2-3 minutes until the tomatoes begin to soften.
Pour in the coconut milk and stir thoroughly. Add half of the diced mango to the sauce. Bring to a gentle simmer.
Carefully nestle the fish chunks into the curry sauce in a single layer. Cover and cook for 10-12 minutes, or until the fish is opaque throughout and reaches an internal temperature of 63°C (145°F) when checked with a food thermometer.
Gently stir in the remaining fresh mango pieces and the lime juice. Taste and adjust seasoning with additional salt if needed.
Remove from heat and garnish generously with fresh coriander leaves. Serve immediately over steamed basmati rice.
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