Ingredients:

  • 1.5 lbs (680g) firm white fish fillets (cod, haddock, or tilapia), cut into 2-inch pieces
  • 1 tbsp (15 ml) lemon juice
  • 1/2 tsp (2.5 ml) turmeric powder
  • 1/4 tsp (1.25 ml) salt
  • 2 tbsp (30 ml) vegetable oil (or coconut oil for extra flavour)
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch (2.5 cm) ginger, grated
  • 1-2 green chilies, finely chopped (adjust to your spice preference)
  • 2 tbsp (30 ml) Madras curry powder
  • 1 tsp (5 ml) ground coriander
  • 1/2 tsp (2.5 ml) ground cumin
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 cup (240 ml) coconut milk (full-fat or light, your choice)
  • 1/2 cup (120 ml) water
  • 1 tbsp (15 ml) tomato paste
  • 1 tsp (5 ml) sugar (optional, to balance acidity)
  • 1/2 tsp (2.5 ml) salt (or to taste)
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Instructions:

  1. Combine fish, lemon juice, turmeric, and salt in a bowl. Set aside for 15 minutes.
  2. Heat oil in a large skillet over medium heat. Add onion and sauté until softened and translucent, about 5 minutes. Add garlic, ginger, and chilies; sauté for 1 minute more until fragrant.
  3. Stir in curry powder, coriander, and cumin. Cook for 1 minute, stirring constantly, until fragrant. This releases the essential oils, boosting the flavour.
  4. Add diced tomatoes, coconut milk, water, and tomato paste. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly. Taste and adjust seasoning with salt and sugar, if needed.
  5. Gently add the marinated fish to the sauce, ensuring it is submerged. 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.
  6. Garnish with fresh cilantro and serve hot with rice, naan, or your favourite side. Offer lime wedges for squeezing.