Fish Curry with Green Mango
A recipe close to my heart: my mum's South African fish curry. Tender fish simmered in a fragrant curry sauce with tangy green mangoes, silky brinjal slices, and coconut milk for a rich, creamy finish. The combination of sweet, sour, warm spices, and coastal flavours creates a comforting curry that's both unique and deeply nostalgic.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Mix fish with turmeric, masala, salt, and ginger-garlic paste. Shallow-fry until lightly golden. Remove and set aside.
- 2
In the same oil (don’t waste it), sauté onion, green chilies, whole garlic cloves, ginger, curry leaves, and curry paste.
- 3
Add mangoes and brinjals. Mix well to coat everything in the spices.
The rest of this recipe
There's 8 more ingredients and 4 more steps to go.
The Borderless Kitchen Club opens every recipe in full, and the tools that go with them: one shopping list across everything you’re cooking, servings that scale, and cups instead of grams if that’s how you read.
New here? Making an account is free and opens one recipe of your choosing, for good. Start with this one and Fish Curry with Green Mango is yours.
Club
Any question left?
Ask, and Ivana replies to you personally, signed Chef Ivana Sanshia. No bots, no canned answers.
Filed under
Picked by Ivana
Other dishes you might like
All recipes →Hand-picked to round out the meal — or simply to cook next.
