Thai Fish Curry with Mango
You won't believe how utterly simple and easy this is, and yet it tastes exotic and wonderful and, what's more, it can all be prepared well in advance and the fish added about 10 minutes before you want to eat it. You can also make this using 1 lb 8 oz (700 g) of raw, peeled tiger prawns, added in place of the fish.
Serves 4 generously
|Need help with conversions?|
You will also need a deep frying pan with a diameter of 10 inches (25.5 cm), or a wok.
This recipe is taken from How to Cook Book Two and The Delia Collection: Fish.
Begin by emptying the coconut milk into the pan or wok and stir while you bring it up to the boil, then reduce the heat to medium and cook until the fat separates from the solids.
This will take 20 minutes or so, and you will have about 1 pint (570 ml) left.
Now make the curry paste, and all you do is put everything in a food processor or blender and whiz until you have a rather coarse, rough-looking paste and everything is perfectly blended.
Now, over a medium heat, add the curry paste and fish to the pan and, once it has reached simmering point, give it 4 minutes.
Finally, add the mango and cook for a further 2 minutes.
Serve the curry with the coriander sprinkled over and Thai fragrant rice as an accompaniment.
To prepare the curry in advance, make everything up, keeping the paste covered in the fridge, then, 10 minutes before you want to serve, bring the coconut milk back up to the boil, then add the paste, fish and mango as above.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This is a low-fat variation of Thai Grilled Beef Salad with Grapes. In Thailand they serve it with pomelo, which is very similar to grapefruit.
Easy, authentic and full of Eastern flavour, this curry consistently appears in your top 10 favourites on the site and it's obvious why. Try it and see!
Pineapple crops up in many Thai dishes and here it offers a juicy, tangy counterpoint to fat, succulent prawns, all cooked in a spicy sauce. Quick and easy, Thai curries are the perfect midweek solution when you are tired and hungry.
These lovely, easy-to-make pork satays are a brilliant addition to any party or buffet - or will be a good light meal at lunchtime.
Most Popular recipes
Autumn apple recipes
24 Oct 2014 18:01
24 Oct 2014 22:52
|Food and travel||
Escaping at Christmas
23 Oct 2014 11:36
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
Storing Treacle Pudding Query?
24 Oct 2014 15:36
21 Oct 2014 19:59
24 Oct 2014 15:48
What's happening in your garden?
16 Oct 2014 23:27