Fish Curry With Green Mango

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1 cup finely grated dried unsweetened coconut

1/4 cup finely chopped onion

16 curry leaves

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1/8 teaspoon turmeric

1 cup water

3/4 teaspoon salt

1 1/2 pounds swordfish steaks (1 inch thick), skinned and cut into cubes

3/4 cup slivered green mango with skin

1 serrano or Thai chile, thinly sliced

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