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🍽️ Creamy Fish Curry with Coconut and Mango

387 kcal · 30 min · 4 servings

Ingredients

• 750 g firm fish fillet (e.g. Pangasius)
• 1 lime
• 3 garlic cloves
• 1 green chili pepper
• 1 large piece of ginger (approx. 8 cm long)
• 400 g ripe tomatoes
• 150 g ripe mango (1 small mango)
• 2 red onions
• 3 tbsp oil
• 1 tbsp brown mustard seeds
• 1 level tsp coriander (ground)
• 1 level tsp cumin (ground)
• 1 tbsp hot curry powder
• 1 tsp turmeric
• 200 ml coconut milk (9% fat)
• salt
• 2 sprigs mint

Instructions

1. 1. Rinse the fish fillets under cold water and pat them dry with a kitchen towel.
2. 2. Cut the fish into bite-sized cubes of about three centimeters.
3. 3. Squeeze the lime and drizzle the juice evenly over the fish pieces.
4. 4. Set the marinated fish pieces aside until needed.
5. 5. Peel the garlic cloves and chop them finely.
6. 6. Wash the chili pepper and remove the stems.
7. 7. Slice the chili pepper into thin rings or slices.
8. 8. Peel the ginger and grate it finely.
9. 9. Wash the tomatoes and cut them into quarters.
10. 10. Remove the core of the tomatoes.
11. 11. Roughly chop the cored tomatoes.
12. 12. Peel the mango and cut the flesh into strips from the pit.
13. 13. Dice the mango strips roughly.
14. 14. Peel the onions and slice them into thin rings.
15. 15. Heat the oil in a large pot.
16. 16. Add the mustard seeds to the hot oil.
17. 17. Wait until the mustard seeds start to pop slightly.
18. 18. Immediately add the onion rings, chopped garlic, grated ginger, and chili slices to the pot.
19. 19. Fry the vegetables while stirring constantly for one minute.
20. 20. Add coriander, cumin, curry powder, and turmeric to the pan.
21. 21. Sauté the spices briefly until fragrant.
22. 22. Pour the coconut milk over the spices.
23. 23. Add the chopped tomatoes to the sauce.
24. 24. Bring the mixture to a boil.
25. 25. Simmer the curry over medium heat for four minutes.
26. 26. Add the mango cubes to the sauce.
27. 27. Let the mango cook in the sauce for one minute.
28. 28. Lightly salt the fish.
29. 29. Add the fish pieces to the pot.
30. 30. Cover the pot and let the curry cook over medium heat for four to six minutes.
31. 31. Wash the mint and shake it dry.
32. 32. Garnish the finished curry with the mint leaves.
33. 33. Serve the curry hot.

Nutrition per serving

• kcal: 387
• Protein: 40 g · Fett/Fat: 16 g · Carbs: 16 g