Snapper fillets 500grams, cut into 3 inch cubes, green mango 1, cut into slender pieces of 5 cm length, coconut paste 1/2 cup, coriander powder 1 tsp., chilly powder 2 tsp., salt to taste, fenugreek powder 1/4ntsp., turmeric powder 1/3 tsp., curry leaf a sprig, onion 1, ginger 2 inch, garlic cloves 2, green chilly 2, all 4 chopped. Mix every thing in a cup of water in an earthen wok and cook in medium flame. Garnish with more curry leaves, adjust salt and serve with rice.
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