- Heat a large frying pan until hot, then add Shemin’s Seafood Curry Paste with 2 tsps of water, fry gently and stir continuously for 1/2 min.
- Add the coconut milk and bring to the boil. Add the monkfish then reduce and simmer for 5-6 minutes until the monkfish is cooked (it will be firm to the touch and opaque).
- Add the coriander, grated lime zest and mango to the monkfish, and season to taste.
- Cook over a low heat for a further minute. Spoon into a large serving dish and sprinkle with lime juice and coriander leaves.
- Serve with boiled rice.
Mango fish curry is a delicious spicy curry that is fragrant and has cut mango pieces. The sweetness from the mangoes along with the coconut in the curry and the aroma of fish all combine to form a perfect curry that is also one of the quickest to make.