Fish Mango Curry

This is a simple, rustic fish curry & almost any firm fish will work. 

makes ~4 cups


3 Tbsp coconut oil

1 tsp cumin seeds

1 cup of red onion, minced

1 tsp minced garlic

1 Tbsp ginger purée 

1 tsp red chili powder

½ tsp turmeric

½ cup canned chopped tomatoes or 1 cup chopped fresh tomatoes

1 lb fish fillet

½ cup mango chopped into 1 inch pieces

1 Tbsp chopped cilantro


  1. Heat up the coconut oil and pop the cumin seeds. Add the red onion and cook on medium heat until soft and translucent (approximately 10-12 minutes), stirring frequently. 
  2. Add the garlic, ginger, chili powder and turmeric. Cook for a few seconds then add the tomatoes.  Let the tomatoes cook on low heat until they are soft (about 10-12 minutes). 
  3. Add the fish fillets and simmer gently in the sauce, cooking on both sides until cooked through. 
  4. Stir in the mango and turn the heat off. Garnish with chopped cilantro and serve. 

ideas / variations

  • Serve with rice, roti, or a delicious sourdough to take on the flavorful sauce.