Mango fish curry

 

I first ate this dish in an Indian Mamak shop and I really loved it, so I had to try cooking it to have it anytime at home. One mistake I made was forgetting to put in the curry leaves but it still tasted good. It is best to eat the fish with the mango slices.

Ingredients

2 blocks ikan tenggiri (Spanish mackerel)
10 ladies’ fingers (okra)
2 tomatoes
1 semi-ripe mango

Slice the mango with the skin on

Remove the top and bottom of the ladies’ fingers

I pack frozen chili paste
Add 2 spoonsful of fish curry powder to the defrosted chili paste

Mix thoroughly

Heat some oil in the pan
Put in the chili paste and stir until it is fragrant.
If needed add a little water to prevent the chili from being burnt

Put in the mango slices and curry leaves

Cook for about 5 mins

Add the okra, and 100 ml water, and mix thoroughly.
Cover and simmer for 5 mins.

Add the santan and a little salt

Cut the tomatoes into wedges

Add the tomatoes and mix well

Put in the fish and spoon the curry gravy over it
Cover and cook for about 10 mins  

Turn the fish over
Cover and cook for about 20 mins or until the fish is cooked

Dish up and serve hot