Prep 15 mins
Cook 20 mins
Adapted from Gourmet magazine September 2005. We found that 1 green chile was enough, but add more if you like things fiery.
- 1 (13 1/2 ounce) can unsweetened coconut milk (not shaken)
- 2 tablespoons coconut oil or 2 tablespoons canola oil
- 2 teaspoons black mustard seeds
- 5 slices peeled fresh ginger, 1/8-inch thick, smashed
- 2 large garlic cloves, smashed
- 1 -4 fresh hot green chilies, such as thai 2-inch long, halved lengthwise or 1 -4 serrano pepper, 2-inch long, halved lengthwise
- 2 tablespoons ground coriander
- 1 teaspoon mildly hot red indian chili powder
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon curry powder
- 1⁄2 lb tomatoes, coarsely chopped (3 medium)
- 3⁄4 cup water
- 2 lbs firm white fish fillets, cut into 1-inch cubes
- 3⁄4 teaspoon salt
- 1⁄3 cup diced mango (1/4 inch)
- cooked rice
- Scoop off 1/4 cup cream from top of canned coconut milk. Reserve remaining cream and milk for another use.
- Heat oil in wok over moderate heat until hot but not smoking. Add mustard seeds and cook until they make popping sounds, about 15 seconds. Add ginger, garlic, and chiles to taste and cook, stirring, 1 minute. Add coriander, chile powder, turmeric, and curry powder and cook, stirring, until fragrant, 5 to 10 seconds. Add tomatoes and cook, stirring, 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, 5 minutes. Stir in coconut cream until incorporated, then add fish and salt and simmer, uncovered, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. Gently stir in mango.