Ingredients:

  • 1.5 lbs (680g) firm white fish fillets (e.g., cod, halibut, snapper), cut into 2-inch pieces
  • 1 teaspoon (5ml) turmeric powder
  • 1 teaspoon (5ml) red chili powder
  • 1/2 teaspoon (2.5ml) salt, or to taste
  • 2 tablespoons (30ml) coconut oil
  • 1 teaspoon (5ml) black mustard seeds
  • 1/2 teaspoon (2.5ml) fenugreek seeds
  • 1 sprig curry leaves (approx. 10-12 leaves)
  • 2-3 dried red chilies, broken into pieces
  • 1 medium onion, finely chopped (approx. 1 cup)
  • 1 tablespoon (15ml) ginger, minced
  • 1 tablespoon (15ml) garlic, minced
  • 2-3 green chilies, slit lengthwise (adjust to taste)
  • 1 medium tomato, chopped (approx. 1 cup)
  • 1 teaspoon (5ml) coriander powder
  • 1/2 teaspoon (2.5ml) cumin powder
  • 1/4 teaspoon (1.25ml) turmeric powder
  • 1/2 teaspoon (2.5ml) red chili powder (adjust to taste)
  • 1/2 cup (120ml) water
  • 1 can (13.5 oz/400ml) full-fat coconut milk
  • 1 tablespoon (15ml) tamarind paste (or 2 tablespoons lemon juice if substituting)
  • Salt to taste
  • 2 tablespoons chopped fresh cilantro (coriander) for garnish

Instructions:

  1. Gently toss the fish pieces with turmeric, chili powder, and salt. Set aside.
  2. Heat coconut oil in the skillet. Add mustard seeds; when they splutter, add fenugreek seeds, curry leaves, and dried red chilies. Fry for a few seconds until fragrant.
  3. Add chopped onion and sauté until golden brown. Add ginger, garlic, and green chilies; sauté for another minute.
  4. Add chopped tomatoes, coriander powder, cumin powder, turmeric powder, and red chili powder. Cook until the tomatoes soften and release their juices.
  5. Add water and bring to a simmer. Add the marinated fish pieces, being careful not to overcrowd the pan. Cover and cook until the fish is cooked through (opaque and flakes easily with a fork).
  6. Stir in the coconut milk and tamarind paste (or lemon juice). Bring to a gentle simmer (do not boil).
  7. Season with salt to taste. Garnish with fresh cilantro. Serve hot.