Coastal Fish Curry with Mango Chutney
A vibrant, aromatic fish curry simmered in a tangy mango chutney-infused sauce with fresh herbs, evoking coastal Indian flavors. This indian-inspired indian ready in about 35 minutes blends mango chutney, medium, finely chopped onion, grated fresh ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 290 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- 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.
- 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.
- Step 3: Add 1 medium diced tomato and cook for 5 minutes until softened and the sauce thickens slightly.
- 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.
- Step 5: Remove from heat, stir in 1 tbsp lime juice and 3 tbsp chopped cilantro. Serve immediately with rice or naan.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coastal Fish Curry with Mango Chutney take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Coastal Fish Curry with Mango Chutney?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Coastal Fish Curry with Mango Chutney?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coastal Fish Curry with Mango Chutney for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coastal Fish Curry with Mango Chutney?
Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Love how the Indian come through in every bite.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
