Ingredients:

  • 1.5 lbs (680g) firm white fish fillets (cod, haddock, or tilapia), cut into 2-inch pieces
  • 1 tsp (5g) turmeric powder
  • 1 tsp (5g) red chili powder (or to taste)
  • Salt to taste
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (30ml) coconut oil
  • 1 tsp (5g) black mustard seeds
  • 1/2 tsp (2.5g) fenugreek seeds
  • 1 sprig curry leaves (about 15-20 leaves)
  • 1 medium onion, finely chopped (approx. 1 cup)
  • 1 tbsp (15g) ginger-garlic paste (equal parts ginger and garlic, minced)
  • 2 green chilies, slit lengthwise (adjust to your spice preference)
  • 1 medium tomato, chopped (approx. 1 cup)
  • 1 tsp (5g) turmeric powder
  • 1 tbsp (15g) coriander powder
  • 1 tsp (5g) red chili powder (or to taste)
  • 1/2 tsp (2.5g) garam masala
  • 1/2 cup (120ml) tamarind pulp (or 1 tbsp tamarind paste mixed with 1/2 cup water)
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • Salt to taste
  • Fresh cilantro leaves, chopped, for garnish

Instructions:

  1. Marinate the fish with turmeric powder, chili powder, salt, and lemon juice. Set aside for at least 15 minutes.
  2. Heat coconut oil in a large skillet or pot. Add mustard seeds and fenugreek seeds. Once they start to splutter, add curry leaves.
  3. Add onion and sauté until golden brown. Add ginger-garlic paste and green chilies. Sauté until fragrant.
  4. Add chopped tomato and cook until softened. Add turmeric powder, coriander powder, chili powder, and garam masala. Sauté for another minute.
  5. Pour in tamarind pulp and coconut milk. Bring to a simmer, then reduce heat and cook for 10 minutes, or until the sauce has thickened slightly.
  6. Gently place the marinated fish pieces into the curry. Simmer for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.
  7. Adjust salt to taste. Garnish with fresh cilantro leaves. Serve hot.