Fish Masala

• 2 pounds of Black Sea Bass Fillets (including skin) (cut into 1-inch cubes)
• 3 medium or (½ pound) of Tomatoes (coarsely chopped)
• 1/3 cup of Mangoes (Aam) (diced in ¼ inch pieces)
• Hot Green Chillies (to taste) (halved lengthwise)
• 5 thin slices of Fresh Ginger (Adrak) (smashed)
• 2 large cloves of Garlic (Lehsan) (smashed)
• 2 tsp. of Black Mustard Seeds
• 2 tbsp. of Coriander (Pisa Dhania) (grounded)
• 1 tsp. of Mildly Hot Chilli Powder or ½ tsp. of Red Chilli Powder (Pisi Lal Mirch)
• ½ tsp. Ground Turmeric (Pisi Haldi)
• ½ tsp. Curry Powder
• ¾ tsp. Salt
• 1 (13.5 ounce) can of Coconut Milk (un-sweetened)
• 2 tbsp. of Coconut Oil or Canola Oil
• ¾ cup Water

METHOD:

Scoop off ¼ 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, chilli 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.
Note: Degree of Difficulty: Medium, Yield: 4-6 Servings, Active Time: 30 Minutes, Start to Finish: 40 Minutes