Ingredients

• 500g  of white fish (skinless, cleaned, sliced)
• 1 tbsp of sliced garlic
• 1 tbsp of julienned ginger
• 4 pcs of chili (green, scored)
• 1 sliced onion (medium)
• 1 tsp of chili powder (red)
• ½ tsp of powdered turmeric
• 1 mango (raw, small) or tomato (small) –chopped up
• 2 c of water
• 1 sprig of curry (leaves)
• Salt (as needed)

Preparation

1. Heat up the oil in a pan until about smoking. Add in the onions, garlic, chilis, and ginger. Saute  for a while (4 minutes). Add in the turmeric, salt, curry leaves, and powdered chili. Saute for about a minute.
2. Add in the water and mangoes or tomatoes. Let it boil. Add in the fish. Gently mix, careful not to break the fish. Cover tightly and cook over low heat until the fish is cooked and until the sauce is almost dry (10 minutes) 

Cooking tips:
 
You could use either lime juice, vinegar, or tamarind juice in place of raw mangoes or tomatoes to incorporate the sour taste.
Serve this dish hot with appam (coconut pancakes) or over hot steamed or boiled rice.