The Parsis know many varieties of fish curries: a yellow one, a red one made from a myriad of ingredients, and this green one called ras chawal, which can also be cooked with chicken. It is quite mild, with a pleasant herbal flavor and spicy aroma. Yellow long grain rice goes well with it or a vegetable side dish as in western cuisines. If you like, you can also add a tiny bit of fresh dill to the spice mixture form.
Mix half of the lime juice with turmeric, salt and a little bit of water and coat the fish pieces with it. Marinate the fish for twenty minutes.
Crush the poppy seeds with a little water in a mortar.
Grind the grated coconut (1*), onion, garlic, chillies, cardamom, mace, cashew nuts and fennel seeds.
Stir the ground cilantro with a tiny bit of water to make a paste.
Prepare the coriander greens and mint leaves into a puree in two separate operations and set aside.
(2*) Heat the oil with the cumin seeds in a large frying pan. When the cumin begins to toast, stir in the coriander paste. After ten seconds, add the poppy seeds as well as the coconut-spice puree and sweat for seven min, stirring continuously, scraping the mixture off the bottom of the pan repeatedly.
(3*) Add the pureed coriander and mint leaves, season with salt and stir. Fold in the sugar and remaining lime juice.