How to Make Fish With Green Mango Curry

by Kathy Gori


  • 1 Pounds Mild white fish. I used red snapper
  • 1 Teaspoon Salt
  • 8 Curry leaves, or 1 bay leaf
  • 4 Cups Water
  • 1 Green mango sliced into strips
  • ½ Teaspoons Fenugreek seeds
  • ½ Cups Sliced shallots
  • 2 Tablespoons Vegetable oil. I use coconut oil
  • 1 Cup Grated fresh,frozen or dried unsweetened coconut
  • 1 Tablespoon Kashmiri chili
  • 1 Teaspoon Turmeric
  • 1 Serrano chili seeded and chopped
  • 1 Teaspoon Peeled fresh chopped ginger
  • 8 Whole shallots
  • ½ Cups Water
  • Instructions

    Step 1

    Grind the coconut, Kashmiri chili, serrano chili, garlic or shallots, turmeric, ginger, and water together in a blender or food processor until you have a smooth paste.

    Step 2

    Set the coconut paste aside. Heat 2 Tbs of oil in a skillet or kadhai. Add in the fenugreek seeds, and curry leaves or bay leaf and stir them around for about 1minute.

    Step 3

    Add the coconut paste.Fry it until the oil seeps to the top and the mixture is cooked. add in the 4 cups of water, the fish...

    Step 4 and salt.

    Step 5

    Simmer everything together over a low heat until the fish is cooked through. This should take about 5 minutes or so. Pour into bowls and serve. This recipe serves 2.