1 green mango
1 cup grated unsweetend coconut
1/2 cup finely chopped onion
15 fresh curry leaves
1 tbsp ground masala
3 fresh green chilies finely chopped
2 tbsp coconut oil
1. Cut the mango with the skin into irregular slices and set aside
2. In a blender combine the coconut, onions,7 of the curry leaves, and the ground masala.
Processed in high speed, adding 3/4 cup water or more to form a thick paste like pesto
3. In a wide deep pan combine the coconut paste. 1 cup water and salt. Add the fish and
gently bring to a boil. Add the mango pieces, sliced chili and the remaining curry leaves.
Simmer on medium -low heat ,uncover, uncovered about 10 minutes till fish is cooked and
mango begin to turn translucent and do not over cook.
4. Drizzle the coconut oil over the top and remove from the heat. Serve immediately.