mandarin orange curry
(1 rating)
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.
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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
50 Min
method
Stove Top
Ingredients For mandarin orange curry
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2 lbs fish fillets, thin, (talapia, cod, trout, bass, other)
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4 tbsp butter or (oil)
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1 large onion, halved, thinly sliced
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1 - 2 tbsp fresh garlic, finely chopped
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1 tbsp ginger, minced
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5 small chili peppers, minced with seeds (finger hot, green chili)
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1 large tomato, coarsely chopped
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1/2 cup mandarin juice or orange juice, freshly squeezed
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1 cup fish stock
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2 mandarin oranges, single wedges, seeds removed
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1 tsp sea salt
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1 tsp fresh ground black pepper
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1/4 tsp coriander seed, freshly ground
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herbs, garnish, (parsley, cilantro - optional)
How To Make mandarin orange curry
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1Add 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.
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2Now 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.
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3Cut the fish into desired size and lay in the pan with the sauce, spooning sauce over the fish, cover and cook 5 minutes.
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4Uncover, spoon more sauce over the fish and cook for 10 minutes longer. Plate, garnish with herbs (if using) and enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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