For the tandoori fish casserole, rinse the fish fillet, pat dry and cut into 2 cm cubes. Mix tandoori seasoning with 2-3 tbsp yogurt and coat the fish with it.
Leave in the refrigerator for 1 hour. Cut the leek into 0.5 cm rings and the bell bell pepper into strips. Sauté both briefly in oil. Set aside, dice the peeled mango and mix with the chili flakes.
Layer fish, leeks, peppers and mango in a baking dish. Mix the remaining yogurt and the sour cream as well as the egg, salt ,pepper and chopped coriander and spread evenly over the casserole.
Bake at 200 degrees for about 30 minutes.
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