One recipe two dishes:
A light and fragrant fish curry // A mild fish laksa.
As you have probably realised by now, I like to cook dishes that can double as something else. That’s always one less recipe to remember and it’s great for using up all the left over ingredients.
This particular recipe is much lighter than any other curries I’ve had before – think of it as a fresh spring curry as opposed to a hearty winter one. Perhaps it’s only appropriate that I’m posting this on the first day of Spring. :-)
Zesty and fresh with a hint of summer sweetness from the mango. MmMmMm.
It is perfect for people who don’t especially like fish or curries, because the fish is tender and sweet and the sauce is light, mild and fragrant – neither flavour is too strong. I wasn’t going to state the obvious, but obviously this coconut and mango fish curry recipe is also perfect for people who do like fish curries.
It is made with fresh ingredients, not a store-bought paste, which means that it contains no additives or preservatives and can be adjusted to individual tastes. More chilli anyone?
Everyone is happy chappy.
Now, which one to make? How about both… have laksa for dinner, curry for lunch. Or the other way around… It’s up to you.
Serves 4 (or 2 for dinner 2 for lunch)
Before you look down at the ingredients’ list and have a heart attack, I assure you the whole process from start to eating takes about 22 minutes, most of which involves standing around and stirring.
Coconut mango fish curry // mild laksa:
- 700g thick ling fillets, 1inch cubes
- 1 ripe mango, peeled and cubed
- 2 cups vegetable stock
- 1 tsp brown sugar
- 1 stick lemongrass, outer leaves peeled, cut into 3cm sticks
- 6 kaffir lime leaves, julienned
- 1/4 cup coriander leaves and sprigs
- juice of 1/2 large lime (or 1 whole small lime)
- 50ml coconut milk
- 1 tbsp oil for frying
- 2 sprigs spring onion, chopped
- 6 cloves, whole
- 8 coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp curry powder
- 3cm long piece of fresh ginger, julienned
- 1 clove garlic, sliced
- 1/2 long red chilli, de-seeded and chopped
- steamed rice, to serve
- snow peas, to serve
- (coriander leaves and sliced chilli)
To make paste, place cloves, cumin and coriander seeds in a medium saucepan (the same as you will use for the curry). Place saucepan over medium heat and toast for 2 minutes. Remove from heat and into a mortar and pestle. Grind seeds until they are powdered. Add curry powder, garlic, ginger and half the chilli and continue grinding all of the ingredients into a smooth paste.
To make the curry // laksa, heat oil in the saucepan and fry off the shallots. Add paste and lemongrass, stir for 2 minutes. Add stock, kaffir lime leaves, coriander, sugar and juice of half a lime. Bring to the boil. Add coconut milk and fish to the sauce, bring to the boil again and lower heat. Simmer for 10 minutes.
Remove fish with tongs and set aside as you strain the sauce through a fine sieve. Return fish and strained sauce to the heat and add mango. Simmer for 2 minutes.
To thicken the sauce for the curry add 1 tbsp corn flour to 3 tbsp cold water in a small cup, mix until smooth. Pour into simmering sauce and stir to thicken.
Serve in a bowl with steamed rice, snow peas and a fresh coriander and chilli garnish.