Tilapia fillet with coconut-mango sauce and fried pointed cabbage

Ingredients for 4 servings:

• 4 medium-sized fish fillets, tilapia fillets (approx. 200g each)
• 1 pointed cabbage, cut into strips
• 1 mango(s), diced
• 100 g cashew nuts
• 40 g tamarind(s), fresh, cut into thin slices
• 1 stalk lemongrass, chopped
• 1 clove(s) garlic, finely chopped
• 2 shallots, chopped
• 250 ml coconut milk
• 100 ml fish stock
• e.g. salt and pepper
• 1 tsp spice mix (Garam Masala)
• Oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Roast the cashews in a pan and set aside. Sauté the shallots and garlic in a little oil, add the lemongrass and tamarinds. Add the garam masala and deglaze with the fish stock and coconut milk. Simmer for about 15 minutes, season with salt and pepper, and strain. In the meantime, rinse the fish, pat dry, and fry in oil for about 3 minutes on each side. Season with salt and pepper. Gently reheat the fish stock and add the mangos. Let the fish fillets simmer briefly in the sauce (do not boil). Brown the pointed cabbage in a pan in oil, add the cashews, season with salt and pepper, and fry for a few minutes, stirring occasionally. Serve the vegetables and fish with basmati rice.