Servings: 4 / Prep time: 10 mins / Cook time: 15 mins

Molli - True Mexican Flavors

Ingredients

  • 1 can unsweetened coconut milk (not shaken)
  • 2 tbsp canola oil
  • 4 tbsp Mölli Mexico City cooking sauce
  • 1/2-in piece fresh garlic, peeled, sliced and smashed
  • 2 tbsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp curry powder
  • 3 tomatoes, coarsely chopped
  • 3/4 cup water
  • 2 lb cod or black sea bass fillet, cut into 1-in cubes
  • 3/4 tsp salt
  • 1 mango, diced

Directions

  1. Scoop off 1/4 cup cream from top of canned coconut milk. Reserve remaining cream and milk for another use.
  2. Heat oil in wok over medium heat until hot but not smoking. Add mustard seeds and cook for 15 secods. Add ginger and Mexico City sauce and cook, stirring, for 1 minute. Add coriander, turmeric, and curry powder and cook, stirring for 10 seconds. Add tomatoes and cook, stirring for 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered for 5 minutes.
  3. Stir in coconut cream until incorporated, then add fish and salt and simmer, uncovered, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. Gently stir in mango and serve fish curry immediately with a side of rice. Provecho!