How to Make It
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.