Fish and Coconut Curry with Mango

Preparation:

1. Roast the almond sticks in a pan without additional fat and then keep them ready. Peel the onion, cut in half, cut halves into thirds and cut into large cubes. Wash the peppers, cut in half lengthways, core and cut into small cubes. Wash and clean the zucchini, cut into approx. 1 cm cubes. Peel the carrots and cut into thin slices. Halve larger slices 1 x. Peel the mango and cut the pulp into cubes that are the same size as the zucchini. Coarsely chop the coriander / or parsley. (Alternatively, parsley, because we don’t like coriander, but it has a similar appearance and also gives the dish a pleasant taste, not a “soapy” one … ;-))
2. Wash the fish fillet in cold water, dry it well, remove any bones and cut into cubes about 3 – 3.5 cm in size. Put the flour in a small bowl, mix with a little salt and pepper and keep ready. If rice is served with it (we had jasmine rice), cook it according to the instructions on the packet and let it soak in a well-wrapped pot in bed. So you don’t have to worry about it anymore, because the preparation of the curry is now very quick.

Preparation:

1. In a large pan with a high rim, sauté the onions and peppers in 1 tablespoon of peanut oil. Add zucchini and carrots and sauté briefly. Stir in the curry paste, roast it slightly, deglaze everything with the stock and coconut milk, season with salt, pepper, add sugar and lemon juice to taste and bring to the boil again. Then add the mango pieces, reduce the heat a little and let it simmer for about 5 minutes.
2. In the meantime, heat another pan with the remaining 1.5 tablespoons of peanut oil. Roll the fish cubes in the seasoned flour, put them in a sieve, shake off any excess and then fry them only very briefly on all sides in the hot pan. The fish shouldn’t brown, just not glassy on the outside. Then immediately remove the pan from the heat.
3. Then thicken the curry with 1 teaspoon of starch mixed with water, turn off the heat and carefully fold in the fish cubes. You only have to soak in the hot curry for 1 – 2 minutes. They should no longer be raw but juicy on the inside. Just before serving, fold in the coriander / parsley and almond sticks and then arrange everything in a rice ring. Good Appetite……..
4. The rice side dish is not included in the cooking time, among others. If you don’t like the curry so spicy, you should use less of the curry paste.