Servings: 4 / Prep time: 10 mins / Cook time: 15 mins
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
- Scoop off 1/4 cup cream from top of canned coconut milk. Reserve remaining cream and milk for another use.
- 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.
- 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!