Nadiya Hussain’s Green Mango and Fish Curry
Tart, sweet and vibrant, Nadiya Hussain's fish curry puts green mangoes to perfect use in this quick and easy dinner recipe.
From the book
Nadiya’s Kitchen
Over 100 recipes for Nadiya's favourite home-cooked dishes
Fuss-free inspiration for every day of the week
Traditional family classics with a twist
Introduction
I was raised in a family in which fish was cooked every single day. Where we are from in Bangladesh, fish is readily available and eaten in abundance, and very often is combined with fruit. So whenever my mum managed to source green mango, she would make this wonderful curry. As children we were always astonished by how vibrant it looked, and this is still a talking point among the newest generation of our family. It has a subtle hint of garlic, and the tartness from the unripe mango is simply delicious. It is a light and fresh curry that goes perfectly with rice.
Ingredients
| 3 tbsp | olive oil |
| 5 | cloves of garlic, chopped |
| 1 tsp | ground turmeric |
| ½ tsp | chilli powder |
| 2 | small green (unripe) mangoes, peeled, stoned and sliced |
| ½ tsp | fine sea salt |
| 1 tsp | tamarind paste |
| 200ml | water |
| 400g | haddock fillets, skinned, cut into chunks |
| 3 | green chillies, split lengthways |
| a large handful of coriander, finely chopped |
Method
Put a medium pan over a medium heat, and add the oil and the garlic. Cook until the garlic is golden, then add the turmeric, chilli powder, green mangoes and salt, and cook over a low heat for 3 minutes.
Now add the tamarind paste and the water, and lower the heat. Leave everything to cook for 10 minutes, until the mango is tender but has not completely melted away.
Add the fish and stir it in. Cover and cook for a further 10 minutes.
Once the fish is cooked, take the pan off the heat and add the sliced chillies and coriander.
Serve with hot basmati rice.
