Peel or clean and wash the vegetables. Cut carrots into fine sticks, leek into fine rings. Wash fish, dab dry and cut into large cubes. Mix flour and some salt. Turn the fish in it, shake off excess flour
Roughly chop the cashews. Roast them in a hot wok or a large pan without fat until golden brown. Remove. Heat 1-2 tbsp. oil in the wok. Fry the fish cubes in it in two portions for 3-4 minutes, remove
Heat 1 tablespoon of oil in a wok. Sauté the vegetables briefly in it. Sprinkle with curry and sauté. Stir in about 100 ml water, coconut milk and stock. Bring to the boil and simmer for 4-5 minutes. Season to taste. Heat fish in the sauce. Sprinkle with seeds. Serve with rice (e.g. basmati)