Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 mango (s)
- 2 tablespoons oil
- 0.5 teaspoon ½ curry paste, yellow
- possibly curry powder
- 500 g fish fillet (s)
- Lemon juice
- salt and pepper
- some flour for turning
- 2 piece (s) egg (s)
- 150 g desiccated coconut
- Clarified butter for frying
- 100 g sour cream or crème fraîche
Print Recipe
Pin Recipe Instructions
- Peel the mango, cut the flesh along the stone and dice. Fry the mango cubes in oil, stir in curry paste and possibly some curry powder and let everything cool down.
- Cut the fish into 3 cm thick strips. Season with salt, pepper and lemon juice. Turn in the flour, pull through the beaten eggs and turn in the desiccated coconut. Fry in plenty of hot clarified butter for approx. 3 - 4 minutes. Drain on kitchen paper.
- Mix the curry mango with the sour cream or crème fraîche and serve with the fish fingers.
- This goes well with rice or baguette.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below