The green (unripe) mango adds a sour element to Maya Kaimal's favorite fish curry. Amazing Seafood Recipes
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.
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.
The coconut paste can stand at room temperature for 3 hours.
A round-textured, ripe-flavored California Chardonnay would provide the ideal fruity backdrop.