Ingredients:

  • 1 lb (450g) firm white fish fillets (cod, haddock, or tilapia), cut into 2-inch pieces
  • 1 teaspoon (5ml) turmeric powder
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 2 tablespoons (30ml) coconut oil (or vegetable oil)
  • 1 large onion, finely chopped
  • 1 inch (2.5cm) ginger, finely grated
  • 2 cloves garlic, minced
  • 2-3 green chilies, slit lengthwise (adjust to taste)
  • 1 sprig curry leaves (about 15-20 leaves)
  • 1/2 teaspoon (2.5ml) mustard seeds
  • 1/4 teaspoon (1.25ml) fenugreek seeds
  • 1/4 teaspoon (1.25ml) turmeric powder
  • 1 teaspoon (5ml) coriander powder
  • 1/4 teaspoon (1.25ml) red chili powder (optional, for extra heat)
  • 1/2 cup (120ml) water
  • 1 can (13.5 oz/400ml) full-fat coconut milk
  • 1/2 teaspoon (2.5ml) garam masala
  • 1 tablespoon (15ml) lime juice
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Gently combine the fish pieces with turmeric, salt, and pepper. Set aside while preparing the curry base.
  2. Heat coconut oil in the skillet. Add mustard seeds and fenugreek seeds; cook until they splutter (about 30 seconds).
  3. Add curry leaves, green chilies, onion, ginger, and garlic. Sauté until the onions are translucent and slightly softened (about 5 minutes).
  4. Add turmeric powder, coriander powder, and red chili powder (if using). Cook for 1 minute, stirring constantly, until fragrant.
  5. Pour in water and simmer for 5 minutes, scraping any browned bits from the bottom of the pan.
  6. Stir in coconut milk and bring to a gentle simmer. Do not boil.
  7. Gently add the marinated fish pieces to the curry. Cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
  8. Stir in garam masala and lime juice. Season with salt to taste.
  9. Garnish with fresh cilantro and serve hot.