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🍽️ Fish Curry with Mango and Coriander

471 kcal · 30 min · 4 servings

Fish Curry with Mango and Coriander Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Let the cod thaw overnight in the refrigerator.
  2. 2. Wash the coriander, shake it dry, and pick off the leaves.
  3. 3. Pulverize the coriander leaves in the mixing container with the measuring cup inserted for 8 seconds on speed 6.
  4. 4. Transfer the chopped leaves and rinse the mixing container.
  5. 5. Peel the onion, garlic cloves, and ginger.
  6. 6. Quarter the onion and add it to the mixing container along with the garlic and ginger.
  7. 7. Pulverize the vegetables using the turbo button for 2 seconds.
  8. 8. Push the pieces down from the inner wall of the container using a spatula.
  9. 9. Add the oil and sauté the mixture without the measuring cup for 5 minutes at 120 degrees Celsius.
  10. 10. Deglaze the pot with warm vegetable broth, room-temperature coconut milk, and soy sauce.
  11. 11. Rinse the cod under cold running water and pat it dry.
  12. 12. Place the fish in the shallow steaming insert.
  13. 13. Season the cod with 1 teaspoon of salt and half a teaspoon of pepper.
  14. 14. Place the steaming attachment on top of the mixing container.
  15. 15. Hang the shallow steaming insert into the deep attachment and close everything.
  16. 16. Steam the fish for 10 minutes using the steam cooking button.
  17. 17. Set the closed steaming attachment aside.
  18. 18. Peel the mango and cut the flesh away from the stone.
  19. 19. Cut the mango flesh into cubes of about 2 centimeters.
  20. 20. Wash the bell pepper, quarter it, and remove the core.
  21. 21. Wash the pepper quarters inside and out and remove the stem base.
  22. 22. Cut the bell pepper into thin strips of about half a centimeter thick.
  23. 23. Halve the lime and squeeze out the juice.
  24. 24. Add the pepper strips, peas, mango cubes, lime juice, turmeric, cumin, 1 teaspoon of salt, and half a teaspoon of pepper to the sauce in the mixing container.
  25. 25. Cook the sauce without the measuring cup for 10 minutes at 110 degrees in reverse motion on speed 1.
  26. 26. Stir the cornstarch smooth in 50 milliliters of cold water.
  27. 27. Add the starch mixture to the mixing container to thicken the sauce.
  28. 28. Bring the sauce to a boil again with the measuring cup inserted for 2 minutes at 110 degrees in reverse motion on speed 1.
  29. 29. Season the sauce with salt and pepper to taste.
  30. 30. Mix the sauce with the measuring cup inserted for 10 seconds on speed 2 in reverse motion.
  31. 31. Remove the measuring cup and let the sauce steep for another 5 minutes.
  32. 32. Cut the cod into bite-sized pieces.
  33. 33. Distribute the fish pieces onto soup plates.
  34. 34. Pour the sauce over the fish.
  35. 35. Sprinkle the dish with chopped coriander, chili flakes, and sesame seeds.
  36. 36. Serve the curry and enjoy your meal!

Nutrition per serving