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1
Rest your fish chunks in water, lime, and 1 teaspoon salt for 10 minutes. This step is optional, but it will get rid of the fishy smell that is very strong in Tilapia and some other white fish.
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2
While the fish is resting, roast your whole spices (Cardamom, Cinnamon, Cumin, Cloves and Dried Red Chilis) by putting them in a pan on med high heat until you can smell the aroma. Turn off the flame and take the pan off of the hot stove when you start hearing the cackle and start smelling the aroma.
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3
Add your roasted whole spices to the spice grinder (you may leave them whole if you do not have a spice grinder) with your powered spices (Turmeric, Red Chili powder, and Salt) and blend them together until they are all part of the same powder.
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4
In a deep pot, preferably a wok, heat your oil on High. Add Onion, Ginger, and Garlic (aromatics) and reduce heat to medium and fry for a few minutes. Then add Tomato paste, mix, and fry for a few more minutes.
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5
Then add your powdered spices (or whole and powdered spices if you did not grind them) to the oil with aromatics and mix it in well. You will see a thick paste forming after 30 seconds or so. Then add your Fish chunks in and mix it in well so the spices and oil cover the fish. Then add enough water to submerge the fish and turn the heat to high.
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6
Wait for the water to come to a boil. When it does, add coconut milk, mango chunks (could be frozen), and Chipotle pepper and mix. Wait for it to come to a boil again. When it does, lower the temperature to medium low, cover, and let simmer for 30 minutes.
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7
After 30 minutes are up, open and check if the curry is the desired consistency. Add water if it is too thick, or turn up the heat and let it boil off if it is too thin. Add basil leaves 5 minutes before it is done.
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8
Serve hot with Basmati rice or Naan bread!
