Curry

Fish Curry with Green Mango

Prep

15 mins

Cook

25 mins

Servings

BurmeseEasyDinnerLunchDairy FreeGluten FreePescatarian

About this dish

This Burmese fish curry with green mango is a symphony of sour, savory, and subtly spicy flavors. The tartness of young mangoes cuts through the rich coconut milk, while the aromatic blend of turmeric, ginger, and fish sauce creates a deeply comforting and fragrant dish.

It's a staple in Burmese home kitchens, often served over steaming rice, and is a testament to the cuisine's artful balance of contrasting tastes.

Ingredients

UK and US measurements are both included for every recipe.

white fish fillets

protein

500 g

Imperial: 1 lb

green mango

fruit

1 large (approx. 250 g)

Imperial: 1 large (approx. 1/2 lb)

coconut milk

dairy

400 ml

Imperial: 13.5 oz

yellow onion

vegetable

1 medium, thinly sliced

garlic cloves

vegetable

4, minced

fresh ginger

herb

2 tbsp, grated

ground turmeric

spice

1 tsp

chili powder (mild)

spice

1 tsp

fish sauce

liquid

2 tbsp

water

liquid

250 ml

Imperial: 1 cup

coconut oil

fat

2 tbsp

fresh cilantro

herb

¼ cup, chopped

jasmine rice

grain

for serving

Method

Prepare the fish and mango

10 mins

Pat the fish fillets dry with paper towels and cut into large, even chunks. Slice the green mango into thin, sour strips—no need to peel if tender. Tip: A very crisp, unripe mango is key for the signature tang.

Bloom the aromatics

5 mins

Heat coconut oil in a deep skillet or pot over medium heat. Sauté the onion until transparent, about 3–4 minutes. Add garlic and grated ginger, and stir until fragrant, about 1 minute more.

Add spices and mango

3 mins

Sprinkle in turmeric and mild chili powder. Stir constantly for 30 seconds to toast the spices without burning. Toss in the green mango slices and let them sizzle for another 2 minutes.

Simmer the curry base

10 mins

Pour in coconut milk and water, and stir to combine. Bring to a gentle simmer, then let it bubble softly for 10 minutes, allowing the mango to soften and the flavors to meld. Season with fish sauce.

Cook the fish

7 mins

Lay the fish chunks into the simmering liquid, nudging them gently to submerge. Cook uncovered for 5–7 minutes until the fish is just opaque and flakes easily. Avoid stirring too much to keep the fish whole.

Garnish and serve

5 mins

Take the pot off the heat and scatter the chopped cilantro. Let it rest for 5 minutes—this step lets the flavors quietly settle. Serve hot with steamed jasmine rice.

Equipment

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Nutrition facts

360 kcal

Calories

35 g

Protein

30 g

Carbohydrates

25 g

Fat

7 g

Fiber

800 mg

Sodium

Tips

Choose a firm white fish like cod, haddock, or catfish that can hold its shape during simmering. Avoid overly delicate fish that may flake apart too quickly.
If green mango is unavailable, substitute with a crisp apple or a squeeze of lime juice added near the end—any tartness will work.
For a spicier version, include a sliced fresh red chili or a pinch of cayenne along with the chili powder. Adjust the amount to your heat preference.
To achieve the authentic Burmese balance, slightly underdo the fish sauce and add more at the end if needed—saltiness should complement, not overpower, the sour and savory notes.

Serving suggestions

Serve the curry with steamed jasmine rice and a side of blanched greens. A wedge of lime on the side adds an extra burst of freshness.

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Recipe by

Thiri Tun

Specialises in Burmese cuisine

Thiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.

Describe yourself in three words: Mysterious, secretive, delicious.