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1 cup finely grated dried unsweetened coconut
1/4 cup finely chopped onion
16 curry leaves
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/8 teaspoon turmeric
1 cup water
3/4 teaspoon salt
1 1/2 pounds swordfish steaks (1 inch thick), skinned and cut into cubes
3/4 cup slivered green mangoes with skin
1 Thai chili, thinly sliced
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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, chili 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.
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