"We should look for someone to eat and drink with before looking for something to eat and drink" Epicurus
Some time ago, I took part in a "food group" to taste a new range of sauces. My mission was to cook their mango curry in every single way I could think of. I was handed a tall bottle containing a beautiful bright orange sauce. My hopes were high but the poor industrially processed sauce fell short of expectations: it was a plain dull and sour kind of ketchupy magma. What a disappointment!
Following the kiwi saying "do it yourself", I decided to make my own Mango curry. It includes an extra dose of grated ginger because hey, it's Valentine's day.
Ingredients - for 2
2 ripe mangoes
2 snapper fillets
1 tsp grated ginger ( may be ++)
1 tsp tumeric
1 tsp cumin
1 clove garlic, crushed
1 red chili
1/2 red onion
1/2 cup coconut milk
1 tbsp yogurt
Chopped coriander or spring onions to garnish
Combine all spices and chili and saute in a frying pan until fragrant, then add onion and garlic and cook until soft. In the meantime, blend mango dice with a little water.
Add to coconut milk to spice mixture when onion is soft, simmer for a few minutes to allow the flavours to combine and reduce the heat. Gently add mango coulis and stir for 1 minute, turn off the heat and add the yogurt, stir well and pour on top of fish.
Not cooking the mango is the way to go, if cooked for too long, it will lose its delicate aroma.