Closely related to tuna, tulingan is a fresh and tender fish that tastes amazing in this curry. you can also use bangus, tilapia, or any white-fleshed fish like lapu-lapu.
Fish Curry with Dried Mango Chutney
Closely related to tuna, tulingan is a fresh and tender fish that tastes amazing in this curry. you can also use bangus, tilapia, or any white-fleshed fish like lapu-lapu.
Ingredients
Fish Curry with Dried Mango Chutney
- 1 pack (250gram) dried mangoes sliced
- 1/2 Cup sugar
- 1/4 Cup water
- 1 Cup unsalted peanuts
- 1 piece red chili pepper (siling labuyo) sliced (optional)
- 1 Table Spoon vegetable oil
- 3 cloves Garlic minced
- 2 medium onion sliced
- 2 cups coconut milk (gata)
- 1/2 Cup water
- 2 tablespoons curry powder
- 500 Grams tulingan cleaned
- 2 pieces carrot cut into big cubes
- 3 pieces Potatoes cut into big cubes
Instructions
- 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.Â
- Heat oil in a wide saucepan. Sauté garlic and onions until translucent.Â
- Add coconut milk, water, and curry powder. Simmer for 5 minutes.Â
- Add tulingan, carrots, and potatoes. Simmer for 10 minutes or until potatoes are cooked. Serve warm with dried mango chutney on the side. Â
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