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Fish In Curry Mango Sauce Recipe

House Home Photo Cookbook Fish In Curry Mango Sauce Recipe

Green mangos have a slightly sour taste, which makes them a natural pairing in sweet-and-sour curry dishes. All mangos are green when unripe and some remain green when they ripen. Use mangos that are unripe but firm or that have a slight indentation when pressed with your thumb.

Yield: 
4 servings
Ingredients: 

Fish
4 cups Curry Mango Sauce (recipe follows)
Four 1/2 lb. yellowtail, snapper, or grouper fillets, skin scored
1 green mango, cut into large chunks
1/2 cup mixed fresh cilantro, mint, and basil leaves, julienned, for garnish

Curry Mango Sauce
3 tbsp canola oil
2 shallots, thinly sliced
2 cloves garlic, chopped
One 2" piece fresh ginger, peeled and minced
1 tbsp shrimp paste or anchovy paste
5 curry leaves (or 1 tbsp madras curry powder)
2 tbsp mustard seeds
1 tbsp fenugreek seeds
2 whole star anise
2 cloves
1 Thai chili, chopped (leave the seeds in for a spicier curry)
1 green mango, diced
1 beefsteak tomato, seeded and chopped
1 stalk lemongrass, hard exterior removed and chopped
1 medium onion, thinly sliced
1/2 cup tamarind purée, or 1/4 cup each fresh lime juice and white vinegar
One 14-oz. can unsweetened coconut milk
1 cup chopped fresh cilantro with stems
2 tbsp soy sauce
2 tbsp brown sugar

Instructions: 

Fish

Step 1: Pour the curry sauce into a very large sauté pan and bring to a simmer. Heat on low, add the fillets, cover, and gently cook for 3-5 minutes, or until the flesh is opaque and flakes easily. Add the mango chunks to the warm sauce and remove the pan from the heat.

Step 2: To serve, spoon some sauce onto each plate, lay a fillet in the centre (or you may cut the fillets into smaller pieces), and top with more sauce and mangos; garnish with the mixed herbs.

Curry Mango Sauce

Step 1: Heat the canola oil in a large saucepan over medium heat and sauté the shallots, garlic, and ginger, stirring, for 3 minutes. Add the shrimp paste or anchovy paste, curry leaves or curry powder, mustard seeds, fenugreek seeds, star anise, cloves, and Thai chili; cook for another 2 minutes. Add the mangos, tomatoes, lemongrass, onions, and tamarind purée (or lime juice and vinegar). Add 4 cups water and simmer for 5 minutes.

Step 2: Add the coconut milk and cilantro. Simmer for 35-40 minutes. Strain the sauce and discard the solids, then add the soy sauce and brown sugar.

Farmers:
Michelle Bernstein, Michy's, Miami, Florida
Gabriele Marewski, Paradise Farms, Homestead, Florida (mangos)

Reprinted with permission from Darryl Estrine and Kelly Kochendorfer's Harvest to Heat (2010 Taunton).

Photographer: 

Ellen Silverman

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