Clean, wash and cut the leek into pieces of about 5 cm. Steam in little boiling salted water for about 10 minutes. In the meantime, wash the fish, dab dry and cut into cubes. Peel prawns, except for the tail piece, and remove the black intestine. Carve the chilli pepper lengthwise and remove the seeds. Wash the pod and chop finely.
Peel garlic, dice finely or press it through a garlic press. Heat 1 tablespoon of oil in a pan. Fry the fish for about 5 minutes while turning. Add the shrimp tails halfway through the frying time and fry with the fish. Season with lemon juice and take out. Heat the remaining oil in the pan. Sauté garlic and chilli in it. Add leek and fry for about 10 minutes, turning. Sprinkle with curry and sauté. Deglaze with milk and vegetable stock and bring to the boil. Add sauce thickener while stirring. Bring to the boil again and add fish and prawns and heat up.
Sauté garlic and chilli in it. Add leek and fry for about 10 minutes, turning. Sprinkle with curry and sauté. Deglaze with milk and vegetable stock and bring to the boil. Add sauce thickener while stirring. Bring to the boil again and add fish and prawns and heat up. Season with salt and pepper and sprinkle with some cress. Serve garnished with chilli, lemon and mint