Note: We found that 1 green chile was enough, but add more if you like things fiery.

Ingredients

• 1 (13.5-ounce) 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, smashed
• 1 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 pound tomatoes (3 medium), coarsely chopped (about 1 2/3 cups)
• 3/4 cup water
• 2 pounds 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
• Special equipment: a 12- to 14-inch wok

1. Scoop off 1/4 cup cream from top of canned coconut milk. Reserve remaining cream and milk for another use.

2. 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.

3. 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.