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Spicy fish with green mango


Did you ever thougt eating green mangoes?

Mango is one of the wonderful summer fruits. Just a minute before it ripens on the tree it's the time to pick it and prepare wonderful food. At the beginning of the season, take the green mango, peel it and cut it into small cubes, and grind it with a small amount of water in a blender. Store in small portions in boxes in the freezer and you get a great basis for making wonderful dishes throughout the year.

One of the dishes is this fish curry. The green mango gives a wonderful sourness to the sauce, and the fish is also cooked with slices of green mango and it is simply a pleasure to eat it with white rice or with fresh challah on Friday dinner.


Ingredients:

To fish:

4-5 slices of fish

1/2 teaspoon salt

1/2 teaspoon turmeric

1 teaspoon sweet paprika

1 teaspoon hot paprika

1 teaspoon ground coriander

1/2 teaspoon dried ginger

1/2 teaspoon black pepper

2 tablespoons oil

Oil for frying


Paste for the sauce:

1/2 cup of ground green mango

1/2 bunch of fresh green coriander

Curry leaves from two stems

1 onion

2 cloves of garlic

1 hot shata pepper


For the sauce:

3 tablespoons of oil

2 tablespoons of tomato paste

1/2 teaspoon of salt

1/2 teaspoon turmeric

1 teaspoon sweet paprika

1 teaspoon ground coriander

1/2 teaspoon of ginger

Green mango sliced into segments


Method of preparation:
  1. Wash the fish slices well and place them in a bowl

  2. Season the fish with spices and place in the refrigerator for at least an hour

  3. Remove from the fridge and fry the fish in deep oil, set aside

  4. Put all the sause paste ingredients in a blender and grind well, and set aside

  5. In a wide pot, heat the oil

  6. Add tomato paste and mix well

  7. Add the rest of the spices and mix to open the flavors

  8. Add the ground sauce paste

  9. Stir, improve flavors if necessary and bring to a boil

  10. Add the fried fish slices and slices of cut green mango between them

  11. Lower the flame and cook for another 20 minutes.

  12. Garnish with fresh coriander and curry leaves




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