Coles Cooking Club member Raavenan Jayaraman's recipe for fish curry is comfort in a bowl. Laced with fresh mango, it’s the perfect mix of sweet and savoury. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes, + 10 mins resting time
+ 10 mins resting time
Ingredients
1 large brown onion, coarsely chopped
2 medium tomatoes, coarsely chopped
1 tbs (25g) tamarind paste
1/4 cup (60ml) vegetable oil
1/4 tsp yellow mustard seeds
1/4 tsp cumin seeds
1/4 tsp fennel seeds
3 tsp ground coriander
1 tsp chilli powder
1/4 tsp ground turmeric
3 stems curry leaves
400ml can coconut milk
1 large mango, stoned, peeled, chopped
600g firm white fish fillets (such as snapper or barramundi), cut into 3cm pieces
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place onion, tomato and tamarind in a blender and blend until smooth. Heat the oil in a large heavy-based saucepan over medium heat. Add the mustard seeds, cumin seeds and fennel seeds and cook, stirring, for 30 secs or until aromatic. Add the ground coriander, chilli powder, turmeric and curry leaves and cook, stirring, for 30 secs or until aromatic. Add the onion mixture and cook, stirring, for 2 mins or until heated through. Add 3/4 cup (185ml) water and bring to the boil. Reduce to a simmer. Cook for 5 mins or until the sauce thickens slightly.
Step 2
Add the coconut milk and simmer, stirring occasionally, for 3 mins or until well combined and heated through. Add the mango and simmer for 3-4 mins or until the mango is tender.
Step 3
Add the fish and cook for 3-4 mins or until just cooked through. Set aside for 10 mins to rest. Season with pepper to serve.
