Mango fish curries are popular throughout India and Bangladesh. They can be made with ripe mango, but using green or unripe mangoes is actually traditional, so don’t worry if your mango is still hard - that’s actually perfect for this dish! The zingy lemon rice on the side, full of toasted peanuts and piquant mustard seeds, perfectly balances the rich, fragrant curry. 

• Rice Blend: brown MUSTARD, curry leaf, asafoetida, fenugreek
• Marinade Blend: fenugreek, cumin, coriander, Kashmiri chilli, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
• Curry Blend: coriander, turmeric, black cardamon, fenugreek, cumin, Kashmiri chilli, nigella, brown MUSTARD, fenugreek leaf, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli

May contain CELERY and SESAME. Allergens are listed in CAPITALS

• 500g fish fillets (any type) or use 2 x 400g tins of banana blossom for a veg/vegan version
• 1 small onion
• 3 cloves of garlic
• 1 medium mango (or use 200g ready-prepared)
• 2 lemons
• 1 tbsp tomato puree
• 50g peanuts (roasted and salted are fine)
• 1 tbsp sugar
• 300g basmati or long grain rice
• Chutney or raita to serve

• Medium saucepan
• Large lidded pan