Defrost the fish fillet. Cut the pineapple into fine cubes and cut 3 thin slices of mango to garnish. Peel the rest of the mango and cut into small cubes. Mix yoghurt with pineapple, mango and curry, season with salt and pepper. Wash the fish, dab dry and season with salt and pepper.
Heat oil in a small, coated pan. Fry the fish in it for about 3 minutes on each side until golden brown. In the meantime, cut the bread in half lengthwise and spread with the curry cream. Take the fish out, let it drip off on kitchen paper and put it on the bread. Garnish bread with cress, chilli and mango slices
30 minutes waiting time