Indian Fish Curry

Fillet the fish and remove the skin. Now divide into pieces. Blanch (scald) coconut flakes with 1/2 liter of boiling hot water. Drain for 10 minutes and collect the milk. Chop garlic, onions, ginger, leek, chili peppers and mango. Peel tomatoes, cut into quarters, remove seeds. Heat olive oil over medium heat. Stir-fry garlic, onions, ginger, chilies and leeks in it. Sprinkle in curry powder.

Pour in coconut milk and bring to a boil. Add fish pieces and cook for 10 minutes in a closed saucepan. Add tomatoes, mango and lime juice. Season with salt and sugar. Garnish with lime slices.

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