Preheat the oven to 180 (fan). Line a baking tray with foil. Cover the fish fillets in the curry paste on both sides and place them on the baking tray. Bake for 20 minutes or until cooked through and flakey. As they cook make the salad...
Construct the minted salad by combining the chopped tomatoes, cucumber, fresh chilli, mint and quark/yogurt in a bowl. Season with pepper. Mix together until coated evenly.
Lay out the tortillas. Put a bit of the minted salad mixture on first. Season the cooked fish with salt then gently flake it up and add to the tortillas. Next add the sliced red onion.
Finally add some mango chutney to each and garnish with the fresh herbs and a slice of lemon. Squeeze over the lemon before eating and enjoy! :)
