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Use Asian spices for a spicy fish curry

Mangoes can be used to flavour a fish curry

Asian spices such as cumin, coriander and turmeric are all required for a mustard fish and mango curry recipe recommended by Anirudh Arora and Hardeep Singh Kohli.

The celebrity chefs, who co-authored the Food of the Grand Trunk Road cookbook, shared their ingredients for the dish with the Guardian.

Chilli powder, turmeric and salt are rubbed into the fish steaks, which are heated one at a time in a pan.

Green chillies are then blended with mustard seeds and fried, before tomatoes, turmeric and chilli powder are added.

Sliced mango is introduced to this mixture and cooked through until it is soft, at which point it is simmered in water.

Finally, the fried fish is added until the dish is ready and the chefs' final serving suggestion was to top off the meal with ground cumin and coriander.

Earlier this year, food journalist Peter Grove described coriander as a curry's "final blessing", as the Indian spice has been used by chefs for generations.

Related Products: Chilli Powder, Ground Coriander, Ground Cumin, Ground Turmeric, Sea Salt

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