Fish Coconut Curry

Ingredients

• 750 g firm fish fillet (e.g., Pangasius)
• 1 Lime
• 3 Garlic cloves
• 1 Green Chili Pepper
• 1 large piece ginger (about 8 cm long)
• 400 g ripe tomatoes
• 150 g small mango (1 small mango)
• 2 red onions
• 3 tbsp oil
• 1 tbsp brown mustard seeds
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp hot curry powder
• 1 tsp turmeric
• 200 ml coconut milk (9% fat)
• salt to taste
• 2 sprigs Mint

Instructions

1. 1.

   Rinse the fish fillet, pat dry and cut into 3 cm pieces. Squeeze the lime, drizzle the juice over the fish pieces and set aside in the refrigerator.

2. 2.

   Peel the garlic cloves and finely chop them. Wash, deseed and slice the green chili pepper. Peel the ginger and grate it finely.

3. 3.

   Wash the tomatoes, quarter them, remove seeds and roughly chop. Peel the mango, cut the flesh into strips from the stone and cube roughly. Peel the onions and slice them thinly.

4. 4.

   Heat oil in a pot, add mustard seeds and let them pop lightly. Immediately add onions, garlic, ginger and chili, stirring for 1 minute.

5. 5.

   Add coriander, cumin, curry powder and turmeric. Sauté briefly, then pour in the coconut milk.

6. 6.

   Add tomatoes to the sauce, bring to a boil and simmer over medium heat for 4 minutes.

7. 7.

   Add mango cubes and cook for 1 more minute.

8. 8.

   Season fish lightly with salt and add it to the pot. Cover and let it cook over medium heat for another 4-6 minutes. Wash mint leaves and shake dry. Garnish the curry with mint and serve.