Ariso Recipes
Lighter Coconut Fish Curry with Green Beans and Mango
Last update date: February 24, 2012
Indulge in the exquisite flavors of Lighter Coconut Fish Curry with Green Beans and Mango. This dish combines succulent white fish, tender green beans, and sweet mango slices in a creamy coconut sauce infused with aromatic spices. Served with fragrant basmati rice and a zesty squeeze of lime, it's a delightful, lighter twist on a classic curry.
40 minutes.
Indian
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Ingredients
4
How To Cook?
1
Heat the oil in a large non-stick frying or saute pan. add the cumin seeds and fry for 1 minute, then add the onion, garlic, and ginger. fry for another minute. stir in the curry leaves and mustard seeds, and cook for about 3-4 minutes on medium heat until the onions start to brown. add the green chillies, coriander, garam masala, and turmeric, and cook for 30 seconds.
2
Shake the can of reduced-fat coconut milk before opening. pour half of the coconut milk into the pan and let it simmer until it thickens, about 3 minutes, stirring occasionally. pour in the remaining coconut milk, add black pepper and a pinch of salt, and reduce the heat.
3
Gently place the fish fillets into the coconut milk, pressing them down to submerge halfway. cover the pan and simmer for 4-5 minutes (depending on the thickness of the fillets) until the fish is almost cooked. avoid stirring to prevent the fish from breaking. spoon some of the sauce over the fish halfway through cooking. remove the pan from heat and let the fish sit for another 3-4 minutes to finish cooking slowly. the fish should be firm and opaque. if you prefer a thinner sauce, add a spoonful or two of water.
4
Meanwhile, steam the green beans for about 4 minutes until they are tender. remove the stone from the mango and slice the flesh into thin wedges. scatter the mango slices over the fish to warm through.
5
To serve, gently break the fish into large chunks using a slotted spoon and transfer to serving bowls. pour the sauce over and around the fish. serve with steamed green beans, a sprinkle of fresh coriander, and basmati rice. provide lime wedges on the side for squeezing over the dish.
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