Fish Curry with Green Mango

• FAST
• MAKE-AHEAD

Ingredients

1. 1 cup finely grated dried unsweetened coconut
2. 1/4 cup finely chopped onion
3. 16 curry leaves
4. 1/2 teaspoon ground coriander
5. 1/4 teaspoon cayenne pepper
6. 1/8 teaspoon turmeric
7. 1 cup water
8. 3/4 teaspoon salt
9. 1 1/2 pounds swordfish steaks (1 inch thick), skinned and cut into cubes
10. 3/4 cup slivered green mango with skin
11. 1 serrano or Thai chile, thinly sliced

1. In a food processor or blender, combine the coconut, onion and 8 of the curry leaves with the coriander, cayenne and turmeric. Add 1/2 cup of the water and process to a paste.
2. In a large deep skillet, combine the coconut paste and salt with the remaining 1/2 cup of water. Add the swordfish in a single layer and bring to a boil. Add the mango, chile and the remaining 8 curry leaves. Gently turn each piece of fish and simmer over low heat until just cooked through, about 10 minutes. Serve immediately.