Mango Mahi Stew

adapted from Lucy Waverman's Fast & Fresh Cookbook

4 mahi-mahi fillets (1¼ lbs). (Originally: 8 chicken breasts)
3 tbsp vegetable oil
1 large onion, chopped
3 garlic cloves, finely chopped
2 tbsp finely chopped fresh ginger
1 tbsp curry powder
1/2 cup mango chutney
2 cups chicken stock
1/2 cup desiccated coconut
1 tbsp tomato paste
1 tbsp lemon juice
salt & pepper
2 tbsp chopped fresh cilantro

• Slice the fillets into 3/4 inch cubes.
   
• Heat the oil in a large skillet on medium heat. Sauté the onion, garlic, ginger, and curry powder until the onion softens, about 2 minutes.
   
• Add the fish cubes and stir until coated with spices. Mix in the chutney, chicken stock, coconut, and tomato paste. Bring to a boil; reduce heat to medium-low and simmer, uncovered, for 5 to 7 minutes, or until the fish is cooked.
   
• Add the lemon juice, salt and pepper and simmer for another 5 minutes. Garnish with cilantro.
  

Best served with Pilau Rice.

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