Mango Fish Curry Recipe

Mango Fish Curry is a delicious and tangy seafood dish that combines the sweetness of ripe mangoes with the savory flavors of fish and spices. The curry is made with a blend of aromatic spices like turmeric, cumin, and coriander, which infuse the fish with a rich and flavorful sauce. The addition of mangoes adds a refreshing and tropical twist to the dish, making it a perfect choice for summer meals. Serve this curry with steamed rice or naan bread for a complete and satisfying meal.

3.5
28 Rating -
Rate
30minstotal
30m.total
Mango Fish Curry
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Ingredients for Mango Fish Curry Recipe

  • 125 gram Fish Fillets, Cut Into Pieces
  • 1/4 Ripe Mango, Peeled And Chopped
  • 1/4 Onion, Finely Chopped
  • 1/2 teaspoon Ginger, Grated
  • 1/2 teaspoon Garlic, Minced
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • 1/4 teaspoon Cumin Powder
  • 0.13 teaspoon Mustard Seeds
  • 0.13 teaspoon Cumin Seeds
  • as per your need A Handful Of Curry Leaves
  • 1/4 cup Coconut Milk
  • 1/2 tablespoon Oil
  • As required Salt To Taste
  • as per your need Fresh Coriander Leaves For Garnish

Directions: Mango Fish Curry Recipe

Cooking Directions

  • STEP 1.Start by marinating the fish with turmeric, salt, and lemon juice for 15 minutes.
  • STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
  • STEP 3.Add chopped onions, ginger, and garlic. Saute until the onions turn golden brown.
  • STEP 4.Add the spice powders - turmeric, red chili, coriander, and cumin. Mix well.
  • STEP 5.Add the marinated fish and cook for 5 minutes on medium heat.
  • STEP 6.Add chopped ripe mangoes, coconut milk, and salt. Simmer for another 10 minutes.
  • STEP 7.Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.

Cooking Tips

  • Choose firm and fresh fish fillets for this recipe to ensure a tender and flavorful result.
  • Adjust the spice levels according to your preference by adding more or less chili powder.
  • If you prefer a thicker curry, you can add a tablespoon of coconut cream or cashew paste.

Storage and Serving

  • Leftover mango fish curry can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry gently on the stovetop or in the microwave before serving.
  • Serve the mango fish curry with steamed rice or naan bread for a complete and satisfying meal.
Nutrition
value
225
calories per serving
4 g Fat6 g Protein40 g Carbs6 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    6g
  • Carbs
    40g
  • Fiber
    6g

MacroNutrients

  • Carbs
    40g
  • Protein
    6g
  • Fiber
    6g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    82mg
  • Iron
    3mg
  • Vitamin A
    800mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    136mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    53mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    66mg
  • Manganese
    < 1mg
  • Phosphorus
    132mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp