Fish Curry with Green Mango Recipe

Name: Fish Curry with Green Mango
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup finely grated dried unsweetened coconut; 1/4 cup finely chopped onion; 16 curry leaves; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 1/8 teaspoon turmeric; 1 cup water; 3/4 teaspoon salt; 1 1/2 pounds swordfish steaks (1 inch thick), skinned and cut into cubes; 3/4 cup slivered green mango with skin; 1 serrano or Thai chile, thinly sliced

Servings: persons

1 cup finely grated dried unsweetened coconut
1/4 cup finely chopped onion
16 curry leaves
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/8 teaspoon turmeric
1 cup water
3/4 teaspoon salt
1 1/2 pounds swordfish steaks (1 inch thick), skinned and cut into cubes
3/4 cup slivered green mango with skin
1 serrano or Thai chile, thinly sliced

1
In a food processor or blender, combine the coconut, onion and 8 of the curry leaves with the coriander, cayenne and turmeric.
2
Add 1/2 cup of the water and process to a paste.
3
In a large deep skillet, combine the coconut paste and salt with the remaining 1/2 cup of water.
4
Add the swordfish in a single layer and bring to a boil.
5
Add the mango, chile and the remaining 8 curry leaves.
6
Gently turn each piece of fish and simmer over low heat until just cooked through, about 10 minutes.
7
Serve immediately.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup finely grated dried unsweetened coconut, 1/4 cup finely chopped onion, 16 curry leaves, 1/2 teaspoon ground coriander, and more.

Yes, Fish Curry with Green Mango falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Curry with Green Mango

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