Ingredients:
- 1.1 lbs (500g) firm white fish fillets (such as cod, haddock, or tilapia), cut into 1-inch pieces
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon salt, or to taste
- 1 tablespoon coconut oil (or vegetable oil)
- 1 tablespoon coconut oil (or vegetable oil)
- 1 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 1/4 teaspoon asafoetida (hing)
- 1 sprig curry leaves
- 1 medium onion, finely chopped (about 1 cup)
- 1 tablespoon ginger-garlic paste (equal parts ginger and garlic, crushed)
- 2 medium tomatoes, finely chopped (about 1.5 cups)
- 1 teaspoon red chili powder
- 2 teaspoons coriander powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cumin powder
- 1 cup tamarind pulp (from soaking a small ball of tamarind in warm water, then straining)
- 1 cup water (or more, to adjust consistency)
- 1 teaspoon jaggery or brown sugar
- Salt to taste
- Fresh coriander leaves, chopped
Instructions:
- Gently toss the fish pieces with turmeric powder, chili powder, and salt. Set aside for at least 15 minutes.
- Heat oil in the skillet over medium heat. Add mustard seeds and fenugreek seeds. Cook until they splutter (about 30 seconds).
- Add asafoetida (if using) and curry leaves. Sauté for a few seconds until fragrant.
- Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste and cook until the raw smell disappears.
- Add chopped tomatoes and cook until softened and pulpy. Add red chili powder, coriander powder, turmeric powder, and cumin powder. Sauté for another minute, stirring constantly to prevent burning.
- Pour in tamarind pulp and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the gravy thickens slightly. Adjust salt and add jaggery/brown sugar to balance the tartness.
- Gently add the marinated fish pieces to the gravy. Simmer for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
- Garnish with fresh coriander leaves. Serve hot with rice or naan.