Mandarin Orange Curry

Baby Kato


I love curry's this one has me salivating; hot chilies, sweet oranges mixed with tomato, onion and fish. I can't wait to try this lovely dish.

Placed here so I don't lose it.


★★★★★ 1 vote

10 Min
50 Min
Stove Top


  • ·
    2 lbs fish fillets, thin, (talapia, cod, trout, bass, other)
  • ·
    4 tbsp butter or (oil)
  • ·
    1 large onion, halved, thinly sliced
  • ·
    1 - 2 tbsp fresh garlic, finely chopped
  • ·
    1 tbsp ginger, minced
  • ·
    5 small chili peppers, minced with seeds (finger hot, green chili)
  • ·
    1 large tomato, coarsely chopped
  • ·
    1/2 cup mandarin juice or orange juice, freshly squeezed
  • ·
    1 cup fish stock
  • ·
    2 mandarin oranges, single wedges, seeds removed
  • ·
    1 tsp sea salt
  • ·
    1 tsp fresh ground black pepper
  • ·
    1/4 tsp coriander seed, freshly ground
  • ·
    herbs, garnish, (parsley, cilantro - optional)

How to Make Mandarin Orange Curry


  1. Add butter to large pan, melt over medium heat and add the onion slices, stir well.

    Lower the heat and cover the pan, letting the onions cook for 15 minutes.

    Turning the heat to medium, add the garlic and ginger and cook for 6 minutes.

    Next add the chili peppers and the tomato, stir, cover and cook for 4 minutes.
  2. Now add the fresh fruit juice, stirring well, then add the fish stock to the pot stir and allow to cook for 5 minutes.

    Then add the oranges, cover and cook 4 minutes, then the salt, black pepper and ground coriander, stir well.
  3. Cut the fish into desired size and lay in the pan with the sauce, spooning sauce over the fish, cover and cook 5 minutes.
  4. Uncover, spoon more sauce over the fish and cook for 10 minutes longer.

    Plate, garnish with herbs (if using) and enjoy.

Printable Recipe Card

About Mandarin Orange Curry

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Indian
Hashtag: #Bhutanese

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