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Mango Fish Curry

Serves: 4


300-500g fish fillets cut into chunks, I used snapper, kingfish will work well too

1 onion, finely chopped

6 cloves garlic, chopped

1 inch piece ginger – finely chopped

1 medium mango diced – choose a mango that’s not too ripe. Alternatively you can use canned mango but fresh is best.

2 green chilies – finely chopped

½ tsp ground turmeric

1 tsp chili powder

2 tsp ground coriander

1 tin coconut milk light

1 tsp mustard seeds

Zest of ½ a lime

Salt to taste

1 tbsp oil to coat the pan


  1. Blend together the green chilies, ginger and garlic to make a paste either in a mortar pestle or blender.

  2. Heat the oil in a fry pan, add the mustard seeds and onion, cook for about 4 minutes until onion is soft. Add the chili, ginger, garlic paste and cook for a further 2-3 minutes.

  3. Make a paste with the ground spices, turmeric, chili and coriander by adding a little water and add it to the pan.

  4. Add the diced mango and mix well for 1-2 minutes. Add the coconut milk and mix well again.

  5. Add the lime zest and fish chunks, cover and cook for 10-15 minutes on medium heat or until fish flakes easily when tested.

  6. Serve with warm brown or basmati rice. ENJOY!