South Indian Coconut Fish Curry

Two years ago I was blessed with the opportunity to travel to India for five weeks with four other students from my med school class.  We worked with a passionate missionary couple doing medical camps, visiting church members, and spending time at orphanages.  Upon arrival we were all gungho about preparing and eating authentic Indian food.  Several meals of rice and gallons of filtered water later (let's just say I wasn't accustomed to spicy food), I was more than ready for food that would not cause my mouth to burn for hours after eating.  So desperate we were that pizza was made using ketchup as the sauce.  However, this coconut curry was prepared early in the trip and by far was one of my favorite dishes.  Prepared with fish purchased from the roadside vendor caught fresh (we hoped) that morning.  And just enough kick to convince you that it's Indian, but not enough to elicit tears or sweating.  What it lacks in color and presentation, it more than makes up for in delicious flavor!

South Indian Coconut Fish Curry (adapted from Chris' cookbook, 1000 Indian Recipes, I think!)
1 serrano chili pepper
1 tablespoon coriander
1 teaspoon mustard seed
1 teaspoon black peppercorn
1 small onion
3 garlic cloves
1/2 teaspoon salt
1.5 pounds white fish
1 large onion, sliced
1 inch section of ginger, diced
1/2 cup coconut milk
1/4 cup cilantro, chopped

Grind first 7 ingredients, through salt, together to make a paste.  A food processor, blender, magic bullet etc will work.
Rub paste on your choice of fish.
Marinate in the refrigerator for 30 min- 4 hours.
Saute onion and ginger in oil.
Once mostly cooked, add fish.
Cook fish halfway.
Add coconut milk.
Cover and cook until tender, less than 10 minutes.
Garnish with chopped cilantro.
Serve with rice, couscous, or quinoa like I did here.