Green fish curry with mango and shallot salsa

Cooking Fish Green fish curry with mango and shallot salsa

Green fish curry tastes terrific with sweet mango & shallot salsa.

Lables: Low carb Lower gi Egg free Gluten free Peanut free Sesame free Tree nut free Wheat free
  1. Blend chilli, onion, garlic, fish sauce, lime zest and juice, sugar, ginger, tomato paste, coriander, cumin and turmeric in a blender to form a paste. Add coconut milk and blend until smooth. Transfer to a saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer for 10 mins or until fragrant and thickened slightly.
  2. Meanwhile, cook fish in a steamer over simmering water for 5-7 mins or until opaque.
  3. To make the salsa, toss mango, coriander, shallots and lime zest and juice in a bowl.
  4. Spoon curry sauce into dishes. Top with fish, a little more sauce and the salsa. Serve with remaining curry sauce and extra fried shallots.

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3 long green chillies, chopped
1 onion, chopped
4 garlic cloves, chopped
1/4 cup fish sauce
Finely grated zest & juice of 1 lime
2 tbsp brown sugar
1 tbsp chopped ginger
1 tbsp tomato paste
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
400ml can light coconut milk
4 pink ling fillets
1 mango, peeled, diced
1/3 cup coriander leaves
2 tbsp fried shallots, plus extra to serve
Zest & juice of 1 lime

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Fish
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