Fish curry with mango/ Meen chaaru

Given the variety of fish avaialable in Kerala and the different combinations possible with spices, mango, tamarind, kokum, young pepper, yogurt, coconut, coconut milk, I could write a book with just fish recipes. Everybody has their favourite fish curry: mom's curry, mother in law's curry, aunt's, grandmothers.....
This is umma's fish curry, yellow in color, rich with coconut and liberally spiced. Have it with parboiled rice, a thoran and fish fry.

Cooking time:15 mins but preparation time is another 5 mins.
You will need:
Fish-1/2 kg or 1 lb, cleaned and sliced into a suitable size.
Pomfret/Tilapia/ King Fish (cut into smaller pieces)
Turmeric powder - 1/4 tsp
Red chilli powder- 1 tsp
Green Mango- 1/2. cut into big slices.
Green chillies - 5 nos sliced
Garlic cloves - 3 nos made into a paste
Ginger-1/2" piece crushed
Grated coconut - 1/4 cup
Salt - to taste
For seasoning:
Oil-1 tbsp
Curry leaves - 10 nos
Small onions/shallots- 4 nos

Preparation Method
1. Wash the fish and lightly toss it with lemon juice and rinse again. Drain well onto paper towels or slotted drainer.
2. Grind coconut and turmeric together with 1/4 cup water and keep aside. The consistency of the paste should be smooth and not too watery.
3. Cook the mango with red chilli powder, green chillies, ginger, garlic, salt and water on low heat.
4. Add the fish and let it cook for 3 mins. When it boils, lower the heat and add the coconut paste, Shake the vessel gently to allow them to mix thoroughly. Use the spoon sparingly after the fish is cooked to avoid breaking up the fish.
5. Check for salt and add if needed. Simmer on low heat for another 4-5 mins.
6. Heat 1 tbsp of oil in a pan. Lower the flame. Add the ingredients for
seasoning in the order of mustard seeds, curry leaves and shallots.Fry for
a minute till the shallots turn translucent and pour on top of the curry.
Serve with rice.