Sri Lankan Spiced Mango Curry Sauce

This week we've had overwhelming positive feedback from our Gourmet foodies about the curry sauce for Monday night's Pan-Fried Fish with Sri Lankan Mango Curry Sauce. So we talked to our Test Kitchen team, and managed to get them to share their secret recipe with you all! Now you can recreate this tasty dish and wow all your friends and family with your culinary skills.

Main Image

Step 1

2 tablespoons butter

1 brown onion, diced 

3 clove garlic, crushed

2cm ginger, sliced

½ teaspoon dried turmeric powder

½ teaspoon cardamon powder

½ teaspoon coriander seeds, lightly crushed

1 teaspoon, curry powder 

Pinch chilli powder

½ teaspoon salt


Cook all above ingredients together on medium heat in a large heavy based sauce-pan for 6-8 minutes, until onions are soft and translucent.


Step 2

1 large apple, peeled and diced

½ tablespoon chopped thyme

30g sultanas 

¼ cup white wine


Add apple, thyme and sultanas to saucepan with a knob of butter and cook down for a further 4-5 minutes, add wine, stirring until evaporated. 


Step 3

250g tinned mango, drained

150g diced tinned tomato

1 ripe bananas, chopped

¾ cup chicken stock 

1 ½ cups coconut cream 


Add the remaining ingredients, excluding coconut cream, and bring to the boil. Season to taste with salt and pepper. Reduce and simmer for 10 minutes. Then add coconut cream. Blend with a hand blender, pass through a sieve blend then allow to cool.

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