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1
Heat a small skillet over medium heat until hot.
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2
Add the coriander and cumin seeds and shake the pan until the seeds are toasted, about 30 seconds.
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3
Crush the seeds, place in a bowl and stir in the coconut milk, curry powder, chilies, dry mustard and 1 teaspoon of the salt.
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4
Reserve 1 cup of the mixture.
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5
Pour the remaining liquid in a large, shallow, glass or ceramic dish.
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6
Cut diagonal slashes in the skin of the bluefish and place, skin side up in the marinade.
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7
Spoon some of the marinade over the skin.
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8
Cover and refrigerate for 2 hours.
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9
Place the lima beans and the water in a medium-size saucepan and bring to a boil.
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10
Cover and cook for 20 minutes; the beans should be very soft.
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11
Drain.
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12
Place about 1/4 of the lima beans in a blender with 1/2 of the reserved coconut mixture and puree.
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13
Scrape the mixture into a saucepan and stir in the remaining coconut mixture, lima beans and remaining 1/2 teaspoon of salt.
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14
Place over low heat, cover and cook for 10 minutes, stirring occasionally.
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15
Start a charcoal grill.
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16
When the coals are red hot, remove the fish from the marinade and wipe dry.
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17
Place the fish on the grill, flesh side down.
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18
Grill for 7 minutes.
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19
Turn the fish over carefully and grill until just cooked through, about 5 minutes more.
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20
Cut the fish in half lengthwise.
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21
Cut again crosswise, making roughly equal pieces.
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22
Season with salt to taste.
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23
Warm the dal.
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24
Place 1 piece of fish on each of 4 plates and divide the dal among them.
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25
Serve immediately.
