Mango Fish Curry with Lemon Rice
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Mango Fish Curry with Lemon Rice

5/5 from 1 Customers
£3.35
In stock
SKU
2-kit-mng0324
In stock

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. 

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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. 

Serves: 4
Heat Rating: 2/5
Prep time: 25 mins
Cooking Time: 30 mins
More Information
Description

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. 

Spices Included
  • 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

Shopping List
  • 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
Equipment Needed
  • Medium saucepan
  • Large lidded pan

Product Rating (1):

5/5

A nice a subtle curry, where you can taste all the ingredients - fish is not over powered by the spices. I used an unripe mango, so it was not too sweet. Will certainly make again.

It's brilliant to hear you enjoyed this marvellous curry!

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