Fish Mango Curry Recipe

Prepare and marinate

Pat fish fillets dry with paper towels. Cut into 2–3-inch pieces if large. In a bowl, combine salt, turmeric and lime juice. Rub the mixture onto both sides of the fish pieces and let rest 10 minutes while you prepare the curry base.

Sear the fish

Heat 2 tablespoons vegetable oil in a wide skillet over medium-high heat. When hot, add the fish pieces in a single layer (work in batches if needed). Sear 1–2 minutes per side just until lightly golden (fish should be about 70% cooked). Remove to a plate and set aside. Searing helps the fish hold together during simmering.

Bloom spices

In a heavy-bottomed pot or deep skillet, heat 2 tablespoons oil over medium heat. When shimmering, add mustard seeds and cumin seeds. Let them sizzle and pop (about 30 seconds). If using curry leaves, add them now and sauté briefly until fragrant.

Sauté aromatics

Add the finely chopped onion to the pot and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add minced garlic, grated ginger and the slit green chili; sauté 1–2 minutes until fragrant but not browned.

Spice the base

Stir in ground coriander, ground cumin, turmeric and red chili powder. Cook the spice mixture for 30–45 seconds, stirring constantly to avoid burning, until aromatic.

Add tomato and mango

Add the diced tomato (or crushed tomatoes) and the 1 cup diced ripe mango to the pot. Cook 3–4 minutes until the tomatoes soften and the mango begins to break down. If the mixture looks too dry, add a splash (1–2 tablespoons) of the fish stock or water.

Simmer with liquids

Pour in the coconut milk and remaining fish stock or water, stirring to combine. Bring to a gentle simmer, reduce heat to medium-low, and let cook 5 minutes to allow flavors to meld. Taste and add tamari or fish sauce, brown sugar (if using), and adjust salt to preference.

Finish with fish

Carefully slide the seared fish pieces into the simmering curry, spooning sauce over them. Simmer gently (avoid boiling) for 6–8 minutes, or until the fish is cooked through and flakes easily. If using extra diced mango as garnish, you can add it in the last 1–2 minutes for freshness.

Turn off the heat. Sprinkle chopped cilantro over the curry and stir gently. Let the curry sit for 2 minutes to settle. Serve hot with lime wedges on the side. Adjust final seasoning with additional salt, lime juice or a pinch more sugar if desired.