Dinner – Fish Mango Curry

Kathryn Thomas


400g Hake

1 large mango

600ml coconut milk tin

2 red chillies 

Grated and zest of 1 lime 

2 sems of lemongrass

1 inch fresh ginger 

4 cloves of garlic

1 small onion

Fresh Coriander

3 medium carrot

1 yellow pepper 

200g courgette 


    1. Empty the coconut milk in to a pan and stir while you bring it to the boil, reduce the heat to a medium and cook until the fat separates from the solids, about 20 minutes. You should have a pint left.
    2. Blitz the curry paste ingredients in a food processor until you have a course paste. Over a medium heat add the curry paste and fish to the pan and once it has reached simmering point give it another 5 minutes until fish is cooked. Add the mango and cook for a further 2 minutes. 
    3. Steam vegetables and grate into dish. Add fresh coriander just before serving.
    4. Serve with 1/4 cup cooked rice.