Curry & Coconut Filet

Dab the fillet dry and cut into thick slices. Mix together four tbsp. Sukiyaki Stir-Fry Sauce with the grated coconut, place the fillet in it and marinate for at least 20 minutes. Wash the beans and cook for approx. ten minutes in salted water. Wash the spring onions and cut them at an angle to produce elongated rings. Heat up the oil in a wok or a large pan, fry the fillet briefly at high heat, remove and keep warm. Put the beans and spring onions in the remaining oil and sauté. Pour on the coconut milk, bring to the boil, return the fillet to the pan and cook for another five minutes or so, turning frequently. Peel the mango, cut into the flesh up to the core to make slices, then dice them, add them to the fillet and heat up briefly. Season with Sukiyaki Stir-Fry Sauce and curry powder. Roast the coconut flakes in a pan until golden, sprinkle over the top of the fillet and serve with aromatic rice.

Tip:
You can use fresh broccoli in place of the string beans.