Indian fish curry

Ingredients for 6 servings:

• 500 g fish fillet(s) (halibut)
• 2 onions
• 2 garlic cloves
• 2 stalk(s) leeks
• 1 red chili pepper(s)
• 1 piece(s) ginger root
• 1 tbsp vegetable oil
• 1 tbsp curry paste (Madras)
• 200 ml coconut milk
• 250 ml vegetable stock
• 1 lime(s)
• 1 mango(s)
• 4 tomatoes
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

A very tasty fish variation

Roughly dice the onions and finely dice the garlic and ginger. Slice the leek. Deseed and slice the chili. Heat the oil in a wok. Sauté the onions, garlic, and ginger. Add the leek rings, chili, and curry paste and fry briefly. Add the coconut milk and stock and simmer for about 5 minutes. Squeeze the lime and drizzle the juice over the fish. Cut the fish into 2cm pieces, season with salt and pepper, add to the sauce, and let it cook with the lid on. Peel, quarter, and deseed the tomatoes. Deseed, peel, and slice the mango. Add both to the curry. Season the curry with salt and pepper to taste.