Fish Curry

Ingredients

• 400 g cod fillet
• 200 g shrimp (pre‑cooked)
• 1 ripe Mango
• 2 tbsp freshly squeezed lemon juice
• 250 g unsweetened coconut milk (1 can)
• 200 g heavy cream
• 1 tsp turmeric powder
• 1 tsp ground cinnamon
• 0.5 tsp ground cardamom
• 1 red chili pepper
• 2 shallots
• Salt
• 1 Tbsp clarified butter
• 1 tbsp chopped fresh coriander

Instructions

1. 1.

   Wash the fish fillet, pat dry, cut into cubes, season with salt and drizzle lemon juice over it. Peel the mango, remove the flesh from the pit and cube it. Peel and finely chop the shallots. Heat the clarified butter and sauté the shallots until translucent. Add the mango cubes and cook for another 5 minutes, then pour in coconut milk and cream. Bring to a boil. Wash the chili peppers, halve them, deseed and finely chop. Add turmeric, salt, cinnamon, cardamom and chili; remove from heat and blend into a smooth paste. Return the mixture to the pan, add cod and shrimp, cover and simmer over low flame for 5 minutes until the fish is cooked through.

2. 2.

   Serve the seafood pot with saffron‑spiced rice and garnish with fresh coriander.