How to make Fish in Green Curry with Mango Pomegranate Salad -

Fish cooked in Thai green curry paste and served with mango and fresh pomegranate salad

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Boneless fish (basa) , Green curry paste

Cuisine : Thai

Course : Main Course Seafood


For more recipes related to Fish in Green Curry with Mango Pomegranate Salad checkout Baked Fish With Green Salsa. You can also find more Main Course Seafood recipes like Daab Chingri Stir Fried Shrimps Karwari Coconut Prawn Dry Shrimps Peking

Fish in Green Curry with Mango Pomegranate Salad

Fish in Green Curry with Mango Pomegranate Salad Recipe Card

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Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Fish in Green Curry with Mango Pomegranate Salad Recipe

  • Boneless fish (basa) 6 pieces

  • Green curry paste 2 tablespoons

  • Ripe mango peeled 1

  • Pomegranate pearls separated 1/2

  • Coconut milk 1/4 cup

  • Salt to taste

  • Juice of 1 lemon

  • Oil 2 tablespoons

  • Green chilli chopped 1

  • Brown sugar 1 tablespoon

  • Peanuts roasted and crushed 3 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Mix green curry paste, coconut milk, salt and juice of ½ lemon in a bowl. Add fish pieces, mix and set aside for 30 minutes.

Step 2

Cube the mango and place in another bowl.

Step 3

Heat oil in non stick pan, place marinated fish pieces on it and cook, turning sides, till both sides are done.

Step 4

Add green chilli, brown sugar, salt, pomegranate pearls, peanuts, juice of ½ lemon and coriander leaves to the mango bowl and mix well.

Step 5

Place fish pieces on a serving dish and place mango salad on one side. Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.