Wednesday, May 4, 2011

Mango Curry with Haddock and Coconut Rice

The weather has been cold, damp, and rainy here for the last week. I wanted to cook something that would not only be warming and nutritious, but would bring a little sunshine in as well.

I found the basic recipe for mango curry here and added my own twist:

Mango Curry with Haddock
4 haddock fillets (or other whitefish)
One 19 oz/540 ml tin split yellow peas (lentils could also be used)*
2 mangoes, peeled and diced
1 pepper, chopped (either yellow, red, or orange)
2/3 cup golden raisins
3 Tbsp of vegetable oil
1 tbsp butter
1 large onion, chopped
2 garlic cloves, minced
2 tbsp fresh minced ginger
2 tbsp yellow curry powder
2 tbsp teaspoon ground cumin
Salt and pepper
2tbsp white vinegar
1/2 cup coconut milk
1 cup heavy cream (can substitute all or partially with coconut milk)
3/4 cups milk
Cilantro for garnish

A glorious pot of sunshiney goodness

1. Add vegetable oil and butter to a large pan. On medium-high heat, melt butter and heat oil through. Add the diced onions and minced garlic. Saute.

2. Once the onion becomes translucent, add the cumin, ginger, curry powder, salt, and pepper. Stir well to combine.

3. Add the salt, diced pepper, split yellow peas, and raisins. Continue to saute for 1-2 minutes.

4. Add the coconut milk, cream, and water. Stir to combine.

5. Add the chopped mango. Stir to combine.

No bones about it - this is my favourite haddock!

6. Add the fish. I use frozen haddock because it's convenient and they're aren't any bones.

The fish will break up on its own whilst cooking.

7. Cover and simmer for 20-30 minutes.

8. Serve on a bed of coconut rice with a dash of cilantro for garnish. I used parsley this time around as I didn't have cilantro. Both look pretty and taste delicious.

Coconut Rice
1. Combine 1 cup of coconut milk and 1 cup of water and add it to saucepan.

2. On medium-high heat, bring liquid to a gentle boil (not a hard boil, as you don't want to scald the coconut milk).

3. And added 1 cup of basmati rice. My rice has a 2:1 ratio; meaning 2 cups of liquid for every cup of rice. If yours is different, please follow their recommendations.

4. Once in the pot, stir the rice with a fork and cover the pot. Turn the heat down to low.

5. When 85% - 90% of the liquid has been absorbed, remove the rice from heat and cover with aluminum foil. The rice will steam gently and turn out perfectly every time!

6. When ready to serve, take off the foil and fluff with a fork.


*As I have recently changed my diet to an exclusive vegetarian one, I am watchful of my protein intake. Adding the split yellow peas (or similar) increases the protein in this dish and adds a wonderful creamy texture to the curry.


Sølvi said...

Ooo - this sounds delicious! Mmm...

Love your new blog header, by the way!

Shari said...

ohhh that sounds soooo good!

Donna said...

Yum! I think I see curry in my future!

Alessa said...

Solvi commented almost word-by-word what I was thinking... ;)

Looks yummy, I could do with some fruity, mango-y curry... and, lovely new header!

Marie said...

Oh my, this is right up my street! Looks and sounds delicious, might just have to try it soon!

Pretty Little Pictures said...

YUM! This looks like the perfect autumn curry - I will totally be giving it a go :)