Caribbean Fish & Mango Curry

This deliciously vibrant fish curry is made with our fresh and fragrant Caribbean Mango Curry Paste*. It’s fruity and full of Caribbean herbs and spices such as coriander, cumin, thyme, Scotch bonnet chilli and garlic and is a quick and easy way to add some sunshine to your plate. Perfect to serve with our Caribbean-inspired Couscous. Also tasty with prawns.


Heat the oil in a deep-sided frying pan over a medium heat. Add the onion and pepper and cook for 4-6 minutes until softened.  Stir in the curry paste & coconut milk and bring to a gentle simmer. Cook for 5 mins, stirring occasionally until sauce has reduced and thickened slightly. Add the fish and cook gently for 4-6 minutes until the fish has cooked through. Stir in the spinach, check for seasoning and add the coriander.

Meanwhile prepare the couscous according to the packet instructions and fluff with a fork.

Serve the curry with the couscous, topped with chilli and a good squeeze of lime.

*Our Caribbean Creations range is available now in selected Tesco stores



  • 1 tbsp vegetable oil
  • 1 onion, diced
  • 1 red pepper, thickly sliced
  • 1 x sachet Ainsley Caribbean Mango Curry Paste
  • 1 x 400ml tin coconut milk
  • 600g firm white fish fillets (such as cod, hake), cut into chunks
  • large handful of spinach
  • handful of coriander leaves, chopped
  • 1-2 packets of Ainsley Caribbean-inspired Couscous
  • 1 medium-hot red chilli, sliced into rings
  • lime wedges, to serve