Make the sauce: Fry onions and garlic with the olive oil until soft. Cut your cherry tomatoes in half, your yellow tomatoes in 6. Peel your mango and cut into chunks. Add tomatoes to onions and keep on frying until they soften for about 10-15minutes. Blend the ingredients with your mango cubes, put back into your pan and add the Masala spices, 1/2 chilli, salt and 1/2 bunch of cilantro. Keep on cooking on low-medium for about 10-15 minutes until flavours peak.
Make the rice: In the meantime cook your Basmati rice according to the pack’s instructions. Once your basmati rice is done, put a lid on it.
Finish your curry: Cut your white fish into 4cm big cubes and add all of it at once to your Masala curry base for 5 minutes until not translucent anymore. Salt to taste. Serve with basmati rice and a dollup of natural yogurt and some cilantro leafs on top. Enjoy!
