Ingredients: 

• Fish fillets (I’m using sea bass, seasoned with some turmeric powder, salt and pepper)

• Small mango, unripe, cut into wedges, skin on

• 1 tsp mixed spice (fenugreek, cumin, mustard)

• 3 medium sized onions, sliced

• 3 sprigs curry leaves, stem removed

• 2 green chillies, halved lengthways

• 1 tomato, cut into wedges

• 3-4 tbsp fish curry powder

• 2 cups (or more) tamarind water (1 golf-sized tamarind pulp soaked and broken up in water, then strained with a sieve to remove seeds)

• 200 ml coconut cream

• Coconut oil 

• Salt to taste

Method: 

1. Heat coconut oil in a pan and saute the spices, onions and curry leaves.

2. Once the onions are soft, add in the tomatoes and chillies and continue sauteing until the tomatoes are soft.

3. Add in the curry powder and stir well until the curry powder is well mixed and toasted.

4. Add in the tamarind water, still well and bring to a simmer.

5. Add in the mango now and coconut cream, continuing to simmer. Season with salt.

6. Add in the fish and let is simmer until fish is cooked through, around 5 minutes.

7. Season to taste and serve with rice or roti.

Some pointers:

• For any curries, the key is to gently sauté the onions in low heat till golden brown 

• Once that’s done, next important step is to toast the curry powder in the onion mixture oil. Not on high heat because you don’t want to burn your curry powder while toasting it.

• Finally, the simmering stage - this allows all the ingredients to come together to make this curry dish a delicious one.

• Always make sure to taste and season as you cook. If your curry is too thick because of the coconut cream, add more tamarind water / water (if you don’t want it too sour / tangy). If the curry is too water, add coconut cream. But, allow it to simmer and don’t forget that salt!

• Hope these tips help you to cook your perfect curry dish!