Fish Curry with Dried Mango Chutney

Make the dried mango chutney: combine dried mangoes, sugar, and water in a small saucepot. Simmer until sauce is thick. Once cooked, add peanuts and chilies, if using. Set aside. 

Heat oil in a wide saucepan. Sauté garlic and onions until translucent. 

Add coconut milk, water, and curry powder. Simmer for 5 minutes. 

Add tulingan, carrots, and potatoes. Simmer for 10 minutes or until potatoes are cooked. Serve warm with dried mango chutney on the side.