You won’t find anything “mean” about this delicate coconut milk sauce with small bits of tart unripe mango, aromatic curry leaves, and three sources of heat—fresh green chiles, dried red ones, and black peppercorns—dotting its creamy landscape. Kerala, a state on the southwestern coast of India, has an unbridled love for coconut and fish, and this curry proves why. Enjoy it as the Keralites do, over slightly starchy long-grain white rice.