Ingredients:

  • 1.5 lbs (680g) Basa fillets, skinless and boneless, cut into 1.5-inch pieces
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (2.5ml) turmeric powder
  • 1/4 tsp (1.25ml) salt
  • 1/4 tsp (1.25ml) black pepper
  • 2 tbsp (30ml) vegetable oil (sunflower or canola)
  • 1 medium yellow onion, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 1 tbsp)
  • 1-inch piece of ginger, grated (approx. 1 tbsp)
  • 1 green chili, finely chopped (optional, adjust to taste)
  • 1 tsp (5ml) ground coriander
  • 1 tsp (5ml) ground cumin
  • 1/2 tsp (2.5ml) turmeric powder
  • 1/4 tsp (1.25ml) chili powder (optional, adjust to taste)
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 (13.5 oz / 400ml) can full-fat coconut milk
  • 1/2 cup (120ml) vegetable broth or water
  • 1 tbsp (15ml) tomato paste
  • 1 tsp (5ml) garam masala
  • 1/2 tsp (2.5ml) salt (or to taste)
  • 1/4 cup (15g) chopped fresh cilantro, for garnish

Instructions:

  1. Gently pat the basa fillets dry with paper towels. In a small bowl, combine lemon juice, turmeric powder, salt, and pepper. Rub the mixture evenly over the fish pieces. Set aside.
  2. Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic, grated ginger, and chopped green chili (if using) and sauté for another minute until fragrant.
  3. Stir in the ground coriander, ground cumin, turmeric powder, and chili powder (if using). Cook for about 30 seconds, stirring constantly, until fragrant. This step releases the spices' aromas and flavors.
  4. Add the diced tomatoes (with their juices), coconut milk, vegetable broth (or water), and tomato paste to the skillet. Stir well to combine. Bring the sauce to a simmer.
  5. Reduce the heat to low, cover, and simmer for 10 minutes, allowing the sauce to thicken slightly and the flavors to meld.
  6. Gently add the marinated basa fish pieces to the simmering sauce. Ensure the fish is submerged in the sauce.
  7. Cover the skillet and cook for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish, as it can become dry.
  8. Stir in the garam masala and salt (adjust to taste). Simmer for another minute. Garnish with freshly chopped cilantro.
  9. Serve hot over rice or with naan bread.