This lovely fish curry recipe comes from a delightful cookbook called Complete Curry Cookbook: 250 Recipes from Around the World.

The authors, Byron Ayanoglu and Jennifer MacKenzie, say "The combination of the sweet-tart green mango and delicately cooked fish will transport your taste buds to sunnier climes. This ethereal dish practically levitates off the plate and into willing palates."

I agree.

Prep time: 10 minutes Cook time: 12 minutes

Ingredients:
1 tablespoon (15 mL) vegetable oil, divided
1 onion, sliced lengthwise
3 cloves garlic, minced
1 tablespoon (15 mL) minced gingerroot
2 teaspoons (10 mL) Thai yellow curry paste
1 large green mango (or 2 small), peeled and thinly sliced
1 red bell pepper, sliced
1/2 teaspoon (2 mL) packed brown or palm sugar
1/2 cup (125 mL) water or fish stock
2 tablespoons (25 mL) fish sauce (nam pla)
1 tablespoon (15 mL) freshly squeezed lime juice
1 1/2 pounds (750 g) skinless fish fillets (tilapia, snapper or other white fish), cut into 1 1/2-inch (4 cm) pieces
Salt, optional
Chopped fresh mint or cilantro
Lime wedges

Directions:
In a large skillet, heat oil over medium-high heat. Add onion and cook, stirring, until softened and starting to brown, about 3 minutes. Add garlic, ginger and curry paste; cook, stirring, until well blended and fragrant, about 1 minute.

Stir in mango and red pepper. Add brown sugar, water, fish sauce and lime juice; bring to a simmer, scraping up bits stuck to pan. Reduce heat and simmer gently, stirring often, until mango starts to soften, about 2 minutes.

Add fish and gently fold into sauce. Simmer, stirring gently once or twice, just until fish is firm and flakes easily with a fork and mango is tender, about 5 minutes. Season to taste with salt, if using. Serve sprinkled with mint and garnished with lime wedges to squeeze over top.

Serves 4 to 6.

• When cooking fragile fish, be sure to fold and stir just enough that it cooks evenly but not so much that it breaks up and becomes mushy.