Salt Fish Mango Curry

By : Unknown

On : 17:00

In : Cooking

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• 300 g (10 oz) dried salted fish 
• 250 g (1½ cups) peeled and cubed unripe green mango, from 4 small mangoes 
• 1½ teaspoons chilli powder 
• 2 tablespoons coriander powder 
• 1 teaspoon turmeric powder 
• 1 teaspoon cumin powder 
• 2 onions, peeled and sliced 
• 2 teaspoons minced ginger 
• 1 tablespoon minced garlic 
• 6 green finger-length chillies, halved lengthwise 
• 2 sprigs curry leaves 
• 500 ml (2 cups) water 250 g (2½ cups) grated fresh coconut, coarsely ground 
• 2 tablespoons oil 
• 1 teaspoon mustard seeds 
• 1 teaspoon fenugreek 
• 2 dried red chillies, cut into pieces 
• 1 onion, peeled and sliced

1 Soak the salted fish in water for 10 minutes to remove some of the salt. Drain, then cut into small        cubes. 

2 Place the fish, mango, chilli, coriander, turmeric and cumin powders, onions, ginger, garlic, green        chillies, curry leaves and water into a large saucepan. Cover and cook over medium heat until the        fish is soft and flakes easily with a fork, about 15 to 20 minutes. 

3 Stir in the grated coconut and cook until the gravy thickens, about 5 to 10 minutes. 

4 Meanwhile, in a separate pan, heat the oil and stir-fry the mustard seeds, fenugreek and dried              chillies until aromatic. Add the onion and stir-fry until it browns lightly. 

5 Transfer the mixture to the simmering fish curry, stir to mix well and remove from the heat. Serve      with Sweet Tomato Date Chutney (see page 4) and rice. 

Serves: 4 

Preparation time: 25 mins 

Cover time: 40 mins