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The Startup Cook – Dry Fish and Mango Curry
This is a recent and a beloved discovery. If you don’t know about this combination I am more than pleased to have introduced you to it. For all you mango curry lovers this is the next level of it. The sweetness of the mango with the tanginess of the dry fish is tantalising to the taste buds.
Its preparation consumes a negligible amount of your time and is quite straightforward. However even if you are pressured for time I insist that you somehow make time somewhere-somehow to make this dish because it is really REALLY very good.
Thus it is with great salivating honesty, I say that your rice and curry will never be the same after eating it with this delicious dish.
Ingredients
200g of dry fish
2 (half ripe) mangoes
2 cups of coconut milk
1 large onion
2 cloves of garlic
2 green chillies
½ tsp of grated ginger
1 tsp of mustard seeds
1 tsp of oil
1 tbs of chilli flakes
1 ½ tsp of turmeric
1 tsp of curry powder (unroasted)
1 tsp of chilli powder (roasted)
Salt
Pepper
Directions
Wash, peel and fine dice the onions and the garlic cloves.
Wash and cut the green chillies and mango in to thick pieces.
Heat up the oil on a medium flame in a heavy based saucepan.
Add the mustard seeds in to the pan and let it sputter.
Then add the garlic, ginger, onions, chilli flakes and sauté.
Once the onions have cooked, add the dry fish to the mixture with the green chillies, a teaspoon of pepper and let it fry.
When the dry fish starts to change colour, add the mango to it with the turmeric, chilli powder, curry powder and let it cook for a few minutes.
Then pour the coconut milk in, add a teaspoon of salt and stir until the ingredients have merged well.
Cook the curry for 20 minutes and then let it simmer.
Disasters, Warnings and Tips
Quoting The Jam Fruit Tree this curry is best described as a real “rice puller”.
Feel free to add some chopped spring onions to this recipe. Clearly I did.
Did you hear the news about Charlie Sheen? Terrible, I say.
Toss a cinnamon stick in to the curry for added flavour.
Why is being single such a shameful thing? People here need to really mind their business.
I recommend using ripe mangoes for this recipe.
Add some extra salt to the dry fish if you feel like your dry fish lacks saltiness. Mine did.
Dip some bread in to this curry and eat. HEAVEN!
Text and photographs by Shazzana Hamid
0 Comments
Bede Fernando says:
Nov 20, 2015 at 12:00 ami have eaten a similar curry maybe 50 years back at my grandmothers in neggombo. very nice.
Shazz says:
Dec 01, 2015 at 12:00 amHow funny! The person who mentioned the combination is actually from Negombo! It is indeed very nice. Thanks Bede :)