| 1. | Grind coconut, chillies, garlic and coriander seeds into a paste, adding from time to time a little water (½ cup) in which chillies were soaked. |
| 2. | Heat oil in cooker for about 1 minute. Add onion and fry till golden brown. Add ground paste. Stir fry till oil shows separately (approximately 3 minutes). Add ginger, green chillies and salt. Stir for a few seconds. Add water and bring to boil. Add mango and fish. Stir gently. |
| 3. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes. |
| 4. | Remove cooker from heat. Press finger-tip control lightly to release pressure. |
| 5. | Open cooker. |
| 6. | For tempering, heat oil in a pan for about ½ minute. Add curry leaves. Stir for a few seconds and pour over fish. Serve hot. |