Fish Curry Recipe with Green Mango
The combination of the sweet-tart green mango and delicately cooked fish will transport your taste buds to sunnier climes.
Ingredients
- 1 tablespoon vegetable oil, divided
- 1 onion, sliced lengthwise
- 3 cloves garlic, minced
- 1 tablespoon gingerroot, minced
- 2 teaspoons Thai yellow curry paste
- 1 green mango, large, or 2 small, peeled and thinly sliced
- 1 red bell pepper, sliced
- 1/2 teaspoon brown sugar, or palm sugar, packed
- 1/2 cup water, or fish stock
- 2 tablespoons fish sauce, (nam pla)
- 1 tablespoon lime juice, freshly squeezed
- 1 1/2 pounds fish fillets , skinless, (tilapia, snapper or other white fish), cut into 1 1/2-inch (4 cm) pieces
- Salt, optional
- Chopped fresh mint or cilantro
- Lime wedges
Instructions
- 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.
Nutrition
Calories: 256kcalCarbohydrates: 14gProtein: 36gFat: 7gSaturated Fat: 4gCholesterol: 85mgSodium: 810mgPotassium: 751mgFiber: 2gSugar: 10gVitamin A: 1495IUVitamin C: 61mgCalcium: 41mgIron: 1mg
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