Ingredients:

  • 1.5 lbs (680g) firm white fish fillets (such as cod, tilapia, or halibut), cut into 2-inch pieces
  • 1 teaspoon (5ml) turmeric powder
  • 1 teaspoon (5ml) red chili powder (adjust to taste)
  • 1/2 teaspoon (2.5ml) salt, or to taste
  • 1 tablespoon (15ml) lemon juice
  • 2 tablespoons (30ml) coconut oil or vegetable oil
  • 1 teaspoon (5ml) black mustard seeds
  • 1 teaspoon (5ml) cumin seeds
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, grated
  • 1-2 green chilies, slit lengthwise (adjust to taste)
  • 1 sprig curry leaves (about 15-20 leaves)
  • 1 teaspoon (5ml) coriander powder
  • 1/2 teaspoon (2.5ml) turmeric powder
  • 1/2 teaspoon (2.5ml) red chili powder (adjust to taste)
  • 1/4 teaspoon (1.25ml) fenugreek powder
  • 1 medium tomato, chopped
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 cup (240ml) water or fish stock
  • Salt to taste
  • 1 tablespoon (15ml) chopped fresh cilantro, for garnish

Instructions:

  1. In a bowl, gently toss the fish with turmeric powder, chili powder, salt, and lemon juice. Let it rest for at least 10 minutes while you prepare the curry base.
  2. Heat coconut oil in a large skillet or pot over medium heat. Add mustard seeds and cumin seeds. Let them splutter for a few seconds.
  3. Add chopped onion and sauté until golden brown. Add garlic, ginger, and green chilies; sauté for another minute until fragrant.
  4. Add curry leaves and sauté briefly. Then, add coriander powder, turmeric powder, red chili powder, and fenugreek powder. Sauté for 30 seconds, being careful not to burn the spices.
  5. Add chopped tomato and cook until softened, about 5 minutes.
  6. Pour in coconut milk and water (or fish stock). Bring to a simmer, then reduce heat to low.
  7. Cover and simmer for 10 minutes to allow the flavours to meld.
  8. Gently place the marinated fish pieces into the simmering curry.
  9. Cover and cook until the fish is cooked through and flakes easily with a fork, about 5-7 minutes, depending on the thickness of the fish. Avoid overcooking.
  10. Season with salt to taste. Garnish with chopped fresh cilantro.
  11. Serve hot with rice or naan bread.