dinner · dairy-free
Kerala fish curry with green mango
Firm white fish gently poached in a coconut milk broth with sour green mango, ginger and turmeric. A South Indian-style curry that is tart, creamy and quick.
- Time
- 30min
- Steps
- 6
Ingredients
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Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Peel the mango and slice it thin. Mince the shallot and ginger and cut the fish into large pieces.
-
2
Soften the shallot in the coconut oil.
-
3
Stir in the ginger and turmeric for 30 seconds, then add the coconut milk, mango and salt.
-
4
Simmer gently until the mango begins to soften.
-
5
Slide in the fish and poach gently until the thickest piece reaches 63°C (145°F).
-
6
Ladle into bowls with the broth.
