Fish Curry with Mango

Ingredients

• 500 g cauliflower (1/2 head)
• Salt
• 4 shallots
• 5 cloves garlic
• 3 tomatoes
• 1 tbsp Coconut oil
• 0.5 tsp Chili flakes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric powder
• 400 ml canned coconut milk
• 3 tbsp Thai fish sauce
• 200 g mango flesh
• 500 g white fish fillet (e.g., pollock, cod)
• a handful fresh coriander (5 g)

Instructions

1. 1.

   Clean and wash the cauliflower, cut into florets, and cook in boiling salted water for 10 minutes over medium heat. Drain and set aside. Meanwhile, peel and finely dice the shallots and garlic. Wash and chop the tomatoes.

2. 2.

   Heat coconut oil in a pot. Sauté the shallots and garlic for 2 minutes over medium heat. Sprinkle with spices, pour in coconut milk and tomatoes, then season with fish sauce.

3. 3.

   Dice the mango flesh. Pat the fish fillets dry, cut into cubes, and add them along with cauliflower and mango cubes to the sauce. Simmer for 5 minutes over low heat. Wash coriander, pat dry, pluck leaves, and sprinkle on top. Serve curry with basmati rice as desired.