Fish curry with mango and cucumber

Ingredients for 4 servings:

• 600 g cod fillet(s), fresh
• 1 cucumber(s), green
• 1 mango(s), ripe
• 2 stalks of lemongrass
• 2 tbsp curry paste, green
• 300 ml coconut milk
• 250 g onion(s)
• 1 lime(s), untreated, juice
• 200 ml fish stock
• 5 tbsp sunflower oil
• 250 g rice (Thai fragrant rice)
• Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel and finely dice the onions. Peel the cucumber, halve lengthwise, and cut into approximately 2 cm cubes. Peel the mango, remove the core, and dice the flesh. Wash the fish fillet and dice it. Wash the lemongrass, cut it lengthwise, and bruise it slightly with the flat side of a broad knife. Cook the rice with the lemongrass and a little salt. Heat oil in a deep pan and sauté the onion. Add the curry paste and sauté for 2 minutes. Pour in the coconut milk and fish stock and simmer gently for about 10 minutes. Add the lime juice, grated zest, and cucumber cubes and simmer for 2 minutes. Add the fish and mango cubes, season with salt, and simmer over low heat for about 7 minutes until cooked through. Serve with the rice.