Fish Curry with Green Mango

Name: Fish Curry with Green Mango
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 0 teaspoons cayenne pepper; 16 curry leaves; 1 teaspoons ground coriander; 177 milliliters slivered green mango with skin; 59 milliliters finely chopped onion; 1 teaspoons salt; 680 grams swordfish steaks (1 inch thick), skinned and cut into cubes; 1 serrano or Thai chile, thinly sliced; 0 teaspoons turmeric; 237 milliliters finely grated dried unsweetened coconut; 237 milliliters water

Fish Curry with Green Mango might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 4. One serving contains 411 calories, 35g of protein, and 25g of fat. If you have cayenne pepper, swordfish steaks, coconut, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a food processor or blender, combine the coconut, onion and 8 of the curry leaves with the coriander, cayenne and turmeric.

Ingredients you will need

Curry Leaves

Coriander

Turmeric

Ground Cayenne Pepper

Coconut

Onion

Equipment you will use

Food Processor

Blender

Add 1/2 cup of the water and process to a paste.

Ingredients you will need

Water

In a large deep skillet, combine the coconut paste and salt with the remaining 1/2 cup of water.

Ingredients you will need

Coconut

Water

Salt

Equipment you will use

Frying Pan

Add the swordfish in a single layer and bring to a boil.

Ingredients you will need

Swordfish

Add the mango, chile and the remaining 8 curry leaves. Gently turn each piece of fish and simmer over low heat until just cooked through, about 10 minutes.

Ingredients you will need

Curry Leaves

Chili Pepper

Mango

Fish

Serve immediately.

Equipment

Food Processor

Blender

Frying Pan

Ingredients

Servings:

0teaspoons

cayenne pepper 16

curry leaves 1teaspoons

ground coriander 177milliliters

slivered green mango with skin 59milliliters

finely chopped onion 1teaspoons

salt 680grams

swordfish steaks (1 inch thick), skinned and cut into cubes 1

serrano or Thai chile, thinly sliced 0teaspoons

turmeric 237milliliters

finely grated dried unsweetened coconut 237milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.