Cod and Mango Curry

Fish curries are so damn good! If you haven’t tried one, add it to your bucket list! The mango adds a delicate fruitiness that balances this dish perfectly. Unlike most other curries, this dish is best when eaten fresh. That said, if you would rather prepare it ahead of time, simply stop after step 3 and set aside until you are ready to eat the meal, then heat it back up and continue onto the final steps (roughly 15 min total).

I like to serve this curry with wild rice, as it’s healthier and has a really interesting texture. It can be quite expensive to buy, but it’s worth trying it if you haven’t had it before. You can buy it in most health food stores, or in Mr. Bell’s in the English Market in Cork City. To cook, simply boil 1 cup of rice in 3 cups of water for around 30 min, without stirring. Once the water has boiled off, turn off the heat and leave to sit with the lid on for another 10 mins to continue cooking in its latent heat.

This curry is very mild, but if you really can’t handle any spice at all, just leave out the chilies. Conversely, if you like a spicy kick, add extra chilies, chop them up, and leave the seeds in.

The fresher the fish, the tastier the dish – I bought my cod from Ballycotton Seafood in the English market, and cooked it the same day. If you’re not a big fan of cod, or it’s not great value the day you go to buy it, use any other chunky white fish you like in its place.

I’ve left the cardamom pods, chilies and bay leaves whole in this recipe, so just be mindful when eating the dish that none of those three would be altogether pleasant to bite into!


Cod and Mango Curry

Serves 3

  • 1 tbsp of oil
  • 1 onion
  • 2 cloves of garlic
  • 10 g ginger (pealed)
  • 2 birds eye chilies (optional)
  • 1 tbsp lemon juice
  • 2 bay leaves
  • 1 tsp paprika
  • ½ tsp turmeric
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • 4 cardamom pods (whole)
  • 400 g tin chopped tomatoes
  • 3 cups of water
  • 600 g fresh cod
  • ½ ripe mango
  • handful of fresh coriander
  • salt and pepper to season

Gently fry the onions on a low heat in 1 tablespoon of oil (I used olive oil) until they become soft.

Turn the heat up to medium and add the chilies, lemon juice, and finely chopped garlic and ginger (alternatively pass them both through a garlic press). Fry for 1 minute, then add all of the spices. If the mixture is very dry, add another tablespoon of oil. Fry for a further 2 minutes.

Add the tin of chopped tomatoes, and 3 cups of water. Bring to the boil, then leave to simmer on a low heat, without the lid on, for about 45 minutes. Stir it every 5-10 minutes to make sure nothing is sticking to the bottom – add some water if it is.

Dice the mango into small cubes and chop the fresh cod into big chunks. Add both to the curry, put the lid on, and allow to cook for 8-10 mins on a low heat. To check if the fish is done, press some with the flat of a knife – if it’s done it will fall apart when the knife presses against it.

Season with salt and pepper, and garnish with fresh coriander.

Serve with wild or basmati rice.

Tag @thecorkfork on Instagram if you try out this recipe!



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