Ingredients:

  • 1.5 lbs (680g) firm white fish fillets (cod, halibut, or tilapia), skinless and boneless, cut into 2-inch pieces
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (2.5ml) turmeric powder
  • 1/2 tsp (2.5ml) salt
  • 1 large onion, roughly chopped (about 1 cup)
  • 4 cloves garlic, peeled
  • 1-inch piece of ginger, peeled and roughly chopped
  • 2-3 green chilies, slit lengthwise
  • 1 tsp (5ml) coriander seeds
  • 1/2 tsp (2.5ml) cumin seeds
  • 1/4 tsp (1.25ml) black peppercorns
  • 1/4 tsp (1.25ml) fenugreek seeds
  • 1/4 tsp (1.25ml) mustard seeds
  • 4 dried red chilies, deseeded (optional, for extra heat)
  • 2 tbsp (30ml) vegetable oil
  • 1 tbsp (15ml) vegetable oil
  • 1 sprig curry leaves
  • 1 (13.5 oz/400ml) can full-fat coconut milk
  • 1/2 cup (120ml) water
  • 2 tbsp (30ml) tamarind paste
  • 1 tsp (5ml) sugar (optional, to balance acidity)
  • Salt to taste
  • Fresh cilantro leaves, chopped, for garnish

Instructions:

  1. Combine fish with lemon juice, turmeric, and salt. Set aside for 10 minutes.
  2. Combine all spice paste ingredients in a food processor and blend to a smooth paste, adding a little water if needed.
  3. Heat 1 tbsp of oil in a large skillet. Add curry leaves and sauté until fragrant (about 30 seconds). Add the spice paste and sauté until fragrant and oil starts to separate (5-7 minutes).
  4. Stir in coconut milk, water, tamarind paste, sugar (if using), and salt. Bring to a simmer.
  5. Gently add the marinated fish to the simmering curry. Cover and cook until the fish is cooked through and flakes easily with a fork (about 5-7 minutes, depending on thickness).
  6. Garnish with fresh cilantro. Serve hot.