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1: Mix together all the ingredients except the raw mango. Rub and mix it well using your fingers.

2: Add the raw mango and mix gently to combine. Rest for 15 minutes.

3: For the coconut milk, add the grated coconut to a mixer jar along with ½ cup of water. Grind it until smooth.

4: Strain it to get the thick coconut milk.

5: Add the remaining coconut to 1 cup of water, and grind it again until smooth.

6: Strain it to get the thin coconut milk.

7: Place the pot on the stove and heat it up. Add the thin coconut milk and bring it to a boil.

8: Add the fish pieces, cover and cook on low heat for 5 mins.

9: Add the thick coconut milk, mix and turn off the heat as soon as bubbles start to appear.

10: In another pan, heat coconut oil and add the small onion, curry leaves and dry red chilli. Saute until the onion starts to brown.

11: Add this to the fish curry, mix and serve with rice.