Ingredients: 300g dried salted fish fillets; 500ml water; 250g grated coconut; 240g peeled & cubed unripe mango, from 4 small mangoes; 2 tbsp oil; 1-1/2 tsp chilli powder; 1 tsp mustard seeds; 1 tsp turmeric powder; 1/4 tsp fenugreek; 1 tsp cumin powder; 2 onions, sliced ; 2 dried chillies, cut into 3cm pcs; 2 tsp minced ginger; 1 tbsp minced garlic; 6 green chillies, halved lengthwise; 2 sprigs curry leaves; 1 onion, sliced.

Method: Soak the salted fish in water to rid of excess salt for 10 minutes. Drain and cut into 2cm cubes. Place the fish, mango, chilli, coriander, turmeric and cumin powders, 2 onions, ginger, garlic, green chillies, curry leaves and water in a large saucepan. Cover and cook over low heat until the fish is soft.

Add in grated coconut and cook until the gravy thickens, for about 5 to 10 minutes. In a separate pan, heat the oil and saute the mustard seeds, fenugreek and dried chillies until fragrant. Add the onion and saute until it browns lightly. Transfer to the simmering fish curry, stir to mix well and remove from heat.

Ingredients:  1/2 cup white wine vinegar; 1/2 tsp paprika; 1/2 tsp dried red pepper flakes; 1/2 tsp oregano; 1/2 tsp ground cumin; 1/2 tsp thyme;  3 cloves garlic, minced ;  1 bay leaf; 1-1/2 pound swordfish, cut in 1″ piece; olive oil for frying, 1/2 cup flour;  salt.

Method  :  Mix all ingredients together in a bowl except the fish, flour, oil.   Toss in the fish pieces to coat.  Cover and let stand in room temperature for 1 hour.   Heat oven to 200F.   Heat oil in a fryer.  Transfer fish pieces from marinade to a sieve and drain.   Discard marinade.  Pat fish pieces dry with paper towels, then dredge in flour.  Fry swordfish until golden brown for 2 to 3 minutes.  Drain fish pieces on paper towel and transfer to heatproof dish and keep them warm in the oven  for up to 1/2 hour.

Ingredients: 1 medium seabass; 2 garlic, sliced finely; 2 large onions, chopped ; 2.5cm ginger, sliced finely; 2 tbsp tom yam paste ; 1 tbsp oyster sauce; 2 tbsp chilli sauce; 1 cup water; some tamarind juice; 4 red chillies, sliced finely; 3 green chillies, sliced finely; some salt, sugar, ground turmeric, cooking oil.

Method: Clean the fish and marinate with salt and turmeric for 15 minutes. Fry in deep oil till crispy and set aside on a fish plate. Heat oil in a wok. Saute garlic, large onions and ginger till fragrant. Add tom yam paste, oyster sauce, chilli sauce, salt, water, sugar and tamarind juice. Cook till it thickens.

Add in the red and green chillies and mix well. Remove from heat and pour the gravy over the fried fish. Serve hot with white rice. Yum yum.