Summary

Ingredients

• 1 mango (s), ripe
• 2 shallot (s)
• 1 clove garlic
• 1 piece (s) ginger, about the size a walnut
• 0.5 ½ hot peppers, alternatively chilli flakes (amount to taste)
• 1 teaspoon curry
• 2 pinches cumin
• 1 tablespoon oil
• 100 ml fish stock
• 200 ml coconut milk, unsweetened
• salt

For the fish:

• 4 cod fillet (s), redfish or saithe
• Oil, for frying
• salt and pepper
• Lemon juice

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Instructions

1. Peel the mango, cut the flesh from the stone, put four narrow slices aside for the garnish, dice the rest. Peel and dice shallots, garlic and ginger. If necessary, remove the peppers and cut into fine strips.
2. Heat the oil, sauté the mango, shallots, garlic and ginger, add the peppers, curry and cumin, deglaze everything with the fish stock, cover and let stand over low heat for about ten minutes.
3. Puree the mass with the knife star or mixer, if necessary pass through a sieve (mango can be fibrous). Top up with the coconut milk, heat, but do not bring to the boil! To taste.
4. Divide the fish fillet into two to three pieces and fry on both sides in oil. Salt and pepper, drizzle with a little lemon juice.
5. Serve the fish with the sauce and the mango slices. Either rice or a wild rice mixture goes well with it.
6. Note:
7. Exact information on the amount of curry and hot peppers cannot be given, as the degrees of spiciness of both are very different. If in doubt, feel better so that the fruit flavor of the mango is not lost!