4 pieces of mango cut in dice
200 ml of cream for cooking
250 ml. of fish stock
1 tablespoon of curry
1 pinch of paprika
A few threads of Saffron
2 tablespoons of olive oil
salt, pepper and parsley
In a frying pan put two tablespoons of olive oil and sauté the chopped onion to fire medium. When they pass three minutes add the red pepper cut into small pieces and the mango cut into small given, we sauteed for four minutes.
Along with the onion, pepper and mango put peas, cream and the fish broth and let boil to heat for 5 minutes.
Come to this step we can do the hake in two ways:
1 – we put it in the frying pan and let Cook 5 minutes over low heat monitor not sticking.
2 – her we cook in a saucepan separately with water and lemon, and when it comes to serve we put the sauce on top.
In my case I chose to step no. 1 because the hake catch more curry flavor.
I have accompanied this dish with potatoes, verdurita steam and basmati rice.