Recipe

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).