Ingredients
- Half a sturgeon filet, cube-cut
- 1 minced onion
- ½ minced bell pepper
- 1 cup coconut milk
- 1 cup of mango
- 1 spoonful of tomato concentrate or 4 spoonfuls of tomato sauce
- 1 spoonful of turmeric
- 1 spoonful of curry
- ½ spoonful of cinnamon
- Pomegranate seeds
- Capers
- Olive oil
- Salt
Sturgeon and intense flavours
Thanks to its neutral flavour, sturgeon is great at receiving any intense ingredients we can add. Valentina MacAuliffe has a recipe with mango, curry, coconut milk, and many other guests with intense tropical flavours.
Preparation
- In a pot, stir-fry the onion and bell pepper with olive oil. Once the onion is browned and transparent, add the turmeric, curry, cinnamon, and salt to taste. Stir for 1-2 minutes until an intense spicy odour emerges.
- Add coconut milk, mango and tomato concentrate, and bring to a boil. With a hand blender, pulverise the sauce to smooth out onion and mango and thicken sauce.
- Add sturgeon cubes to dish and cook for 8 minutes.
- Serve hot with pomegranate and capers to taste.
Watch the video of this recipe on the chef’s Instagram TV: @valenmacauliffe