Easy recipe Yellowtail snapper in coconut curry and mango kutcha

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two tbsp vegetable oilabout one clove of garlic½ tsp turmericabout one tbsp mustard seedsabout one green bird’s-eye chilliabout one green mangoabout one tsp sugar, to taste saltabout one tbsp white wine vinegaryellowtail snapperstalks (from the bunch below) corianderabout one bulb garlictwo tomatoesabout one onionsalt and freshly ground black peppertwo banana shallotsthree-four clovesabout one thumb-sized piece gingerabout one red bird’s-eye chillififteen curry leavesthree tbsp Mauritian curry powdertwo-three fresh vines tomatoesabout one pint fish stockabout one pack of creamed coconutabout one tbsp tomato puréethree tbsp chopped fresh coriandertwo tbsp cuminfive hundredg/about onelb twooz wild basmati riceseven hundred and fiftyml/about one¼ pint water two tbsp coriander seedsabout one tbsp fennel seedsfour x two hundredg/about sevenoz fillets yellowtail snapperabout one tbsp olive oilfiftyg/about one¾oz buttersmall handful fresh corianderabout one tbsp hot water , to taste saltabout one free-range egg (Recipes by ingridients egg) whitemicro herbs, to garnish coriander. Rich coconut curry with fish - a taste of Mauritius. The unripe mango (Recipes by ingridients mango) in this recipe can be quite bitter, so adjust the kutcha seasoning to taste.. Yellowtail snapper in coconut curry and mango (Recipes by ingridients mango) kutcha.