Fish curry with mango

Ingredients for 3 servings:

• 4 fish fillets (200 g each, waxy)
• 2 chili peppers, green
• 3 garlic cloves
• 40 g desiccated coconut
• 1 tsp cumin and coriander (both ground)
• 2 mangoes (not too ripe)
• 2 tbsp oil
• 1 onion(s), cut into fine rings
• 3 tbsp lemon juice
• Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Clean the fish fillets, pat dry, lightly salt, and cut into large cubes. Deseed the chili peppers, slice them into thin rings, and crush them in a mortar with the garlic, coconut flakes, and spices. Peel the mangoes and cut the flesh into thin slices. Heat the oil in a pan and sauté the onion rings until translucent. Add the fish and sear on all sides. Add the spice mix, lemon juice, and mango wedges to the fish, cover, and cook over low heat for about 10 minutes. If the dish becomes too dry in the pan, add a little water if necessary. We serve it with rice.