Coastal Fish Curry with Mango Chutney

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant, aromatic fish curry simmered in a tangy mango chutney-infused sauce with fresh herbs, evoking coastal Indian flavors. This Indian recipe, ready in about 35 minutes, pairs white fish fillets, mango chutney, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch pieces white fish fillets
• 1/2 cup mango chutney
• 1 medium, finely chopped onion
• 1 tbsp, grated fresh ginger
• 2, minced garlic cloves
• 1 medium, diced tomato
• 2 tbsp coconut oil
• 3 tbsp, chopped fresh cilantro
• 1 tbsp lime juice
• 1/4 tsp red pepper flakes

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Instructions

1. Step 1: Heat 2 tbsp coconut oil in a skillet over medium-high heat. Add 1 medium finely chopped onion and sauté for 4 minutes until soft and lightly browned.
2. Step 2: Stir in 1 tbsp grated ginger, 2 minced garlic cloves, and 1/4 tsp red pepper flakes. Cook for 1 minute until aromatic.
3. Step 3: Add 1 medium diced tomato and cook for 5 minutes until softened and the sauce thickens slightly.
4. Step 4: Stir in 1/2 cup mango chutney and 1 lb fish fillet pieces. Simmer for 8 minutes until fish is opaque and flakes easily with a fork.
5. Step 5: Remove from heat, stir in 1 tbsp lime juice and 3 tbsp chopped cilantro. Serve immediately with rice or naan.