What you’ll need

•1 (13.5-oz) can unsweetened coconut milk (not shaken)• 2 tablespoons coconut oil or canola oil•2 teaspoons black mustard seeds• 5 (1/8-inch-thick) slices peeled fresh ginger, smashed• 2 large garlic cloves, smashed1 to 4 (2-inch) fresh hot green chiles such as Thai or serrano, halved lengthwise

•2 tablespoons ground coriander•1 teaspoon mildly hot red Indian chile powder• 1/2 teaspoon ground turmeric• 1/2 teaspoon curry powder

• 1/2 lb tomatoes (3 medium), coarsely chopped (about 1 2/3 cups)• 3/4 cup water2 lb black sea bass fillet including skin, cut into 1-inch cubes• 3/4 teaspoon salt• 1/3 cup diced (1/4 inch) mango• Accompaniment: cooked rice

Procedure

•Scoop off 1/4 cup cream from top of canned coconut milk. Reserve remaining cream and milk for another use.•Heat oil in wok over moderate heat until hot but not smoking. •Add mustard seeds and cook until they make popping sounds, about 15 seconds. •Add ginger, garlic, and chiles to taste and cook, stirring, 1 minute. Add coriander, chile powder, turmeric, and curry powder and cook, stirring, until fragrant, 5 to 10 seconds.

•Add tomatoes and cook, stirring, 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, 5 minutes. •Stir in coconut cream until incorporated, then add fish and salt and simmer, uncovered, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. Gently stir in mango.

•You can now remove it from the pan and serve immediately or store in a container. The steam that caused the chapati to balloon will release soon after it is removed from the fire, so line the container with kitchen towel to keep the Chapati warm, soft and free from moisture.•Serve when hot.