Festival Recipe
Dinner – Fish Mango Curry
Recipe by Kathryn Thomas
- Serves4
Ingredients
- 400g Hake
- 1 large mango
- 600ml coconut milk tin
- 2 red chillies
- Grated and zest of 1 lime
- 2 sems of lemongrass
- 1 inch fresh ginger
- 4 cloves of garlic
- 1 small onion
- Fresh Coriander
- 3 medium carrot
- 1 yellow pepper
- 200g courgette
Method
-
- Empty the coconut milk in to a pan and stir while you bring it to the boil, reduce the heat to a medium and cook until the fat separates from the solids, about 20 minutes. You should have a pint left.
- Blitz the curry paste ingredients in a food processor until you have a course paste. Over a medium heat add the curry paste and fish to the pan and once it has reached simmering point give it another 5 minutes until fish is cooked. Add the mango and cook for a further 2 minutes.
- Steam vegetables and grate into dish. Add fresh coriander just before serving.
- Serve with 1/4 cup cooked rice.
