Green Mango Fish Curry

Fragrant and flavourful. Celebrate Heritage Day with Ibtesam’s Mango Fish Curry. Made in our Signature Shallow Casserole, this dish can be taken straight to the table for serving.

INGREDIENTS

4-5 pieces of fish

¼ cup oil

6 medium size tomatoes, grated

2 sprigs curry leaves

2 green chillies

2 tsp chilli powder (add more if preferred)

½ tsp ground cumin/jeera

½ tsp ground coriander/dhania

1 level tsp turmeric powder

1 medium onion, finely sliced

2 tbsp brown sugar

Salt to taste

1 tsp methi seeds/fenugreek

1 tsp cumin seeds/jeera

1 tsp mustard seeds

1 tsp whole black pepper corns

2-3 cloves of garlic, sliced into quarters

4 green mangoes cut into quarters

4 slices of pineapple, cubed (optional)

25g black tamarind (available from fish mongers)

½ cup boiling water

METHOD

Rinse the fish. Mix the tamarind and water to form a paste and set aside.

Place a Le Creuset Signature Shallow Casserole with oil over medium heat. Add the onions and cook until translucent. Next, add whole spices, curry leaves, and garlic and cook until the onions have browned and aromatics are released.

Next, add all the powdered masala to the pot and allow it to cook but not burn. Add the tomatoes and sugar and mix well to combine. Salt the mixture, add the mangoes, and cover, cooking for about 15 minutes or until the oil reaches the surface.

Add the tamarind paste and allow it to infuse with the curry. Cook off the excess water. At this point, the curry should be deep brown-red in colour.

Add fish and the pineapple and allow to cook for a further 5-7 minutes on either side turning the fish once. Do not overcook.

Remove from the heat and garnish with chopped coriander leaves and spring onions. Serve with rice or roti and atchaar.

Recipe by Ibtesam Essa.