Fish Mango Curry

Fish Mango Curry

This is a simple, rustic fish curry & almost any firm fish will work. 

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Cook Time

40 Minutes



Step 1
Heat the coconut oil and pop the cumin seeds. Add the red onion and cook on medium heat until soft and translucent, 10 to 12 minutes, stirring frequently. 
Step 2
Add the garlic, ginger, chile powder, and turmeric. Cook for a few seconds then add the tomatoes.  Let the tomatoes cook on low heat until they are soft, 10 to 12 minutes.
Step 3
Add the fish fillets and simmer gently in the sauce, cooking on both sides until cooked through.
Step 4
Stir in the mango and turn the heat off. Garnish with chopped cilantro and serve.
3 tablespoons coconut oil
1 teaspoon cumin seeds
1 cup minced red onion
1 teaspoon minced garlic
1 tablespoon ginger purée
1 teaspoon chile powder
1/2 teaspoon ground turmeric
1/2 cup canned crushed tomatoes (or 1 cup chopped fresh tomatoes)
1 pound fish fillet
1/2 cup mango, chopped into 1-inch pieces
1 tablespoon chopped cilantro

Notes & Variations

  • Serve with rice, roti, or a delicious sourdough to take on the flavorful sauce.
  • Replace red onions with leeks.

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