Xitt Codi (Goan Fish Curry)

Ingredients:

• 1 mid-sized sized pomfret or kingfish (substitute tilapia)
• 6 dried Kashmiri chilies
• 1/2 coconut, scraped
• 1 small piece of ginger
• 3 cloves garlic
• 5 to 6 peppercorns
• 1 tsp coriander seeds
• Pinch fenugreek seeds
• Small ball of Tamarind
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 2 15 oz cans coconut milk
• 1 mango
• 1 green chili pepper
• Salt to taste

1. Salt the fish pieces on both sides and set aside. Place the Kashmiri chilies into a food processor with the coconut, ginger, garlic, peppercorns, coriander, fenugreek, Tamarind, turmeric and cumin. Grind, adding a little water until you get a paste.
2. Heat the coconut milk and add the paste. Cut the green chili in two and put that in the pot with salt to taste. Bring to a boil, then add the fish and the mango. Boil until the fish flakes easily with a fork.