500g Swordfish
3/4 cups grated coconut
1/2 teaspoons ground turmeric
1/2 teaspoons chili powder
1 teaspoon coriander powder 
1 cup purple onion
1 green chilli
1 mango (Cut in cubes)
Salt (to taste)
1 tablespoon oil
1 teaspoon mustard seeds
1/4 cups tamarind juice


1. Grind coconut with the chili, turmeric and coriander to make a fine paste
2. Heat oil add mustard seeds when splutters add onions, chilli and half cook
3. Add Masala paste, heat well after adding tamarind juice and mango slices
4. Add 1 cup water and bring to boil
5. Place fish into the boiling mixture and boil again. Add water if required
6. Reduce heat cook covered and slowly stir occasionally from sides away from the fish






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