Ingredients:

  • 1.5 lbs (680g) firm white fish fillets (cod, haddock, tilapia), cut into 1.5-inch pieces
  • 1 tablespoon (15ml) lemon juice
  • 1/2 teaspoon (2.5ml) turmeric powder
  • 1/2 teaspoon (2.5ml) salt, or to taste
  • 2 tablespoons (30ml) vegetable oil (or coconut oil)
  • 1 medium onion, finely chopped (about 1 cup / 150g)
  • 1 tablespoon (15g) ginger-garlic paste (equal parts ginger and garlic, minced)
  • 1 green chili, finely chopped (adjust to your spice preference)
  • 1 teaspoon (5ml) ground cumin
  • 1 teaspoon (5ml) ground coriander
  • 1/2 teaspoon (2.5ml) turmeric powder
  • 1/4 teaspoon (1.25ml) red chili powder (or cayenne pepper), adjust to taste
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1/2 cup (120ml) water
  • 1/2 teaspoon (2.5ml) garam masala
  • 1 tablespoon (15ml) chopped fresh cilantro, for garnish

Instructions:

  1. Gently toss the fish pieces with lemon juice, turmeric powder, and salt. Set aside while you prepare the masala.
  2. Heat oil in a large skillet or pot over medium heat. Add onion and sauté until golden brown. Add ginger-garlic paste and green chili; sauté for another minute until fragrant.
  3. Add cumin, coriander, turmeric powder, and red chili powder to the skillet. Sauté for 30 seconds, stirring constantly, until fragrant and spices are toasted. Be careful not to burn them!
  4. Stir in the diced tomatoes and water. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, or until the tomatoes have broken down and the sauce has thickened slightly.
  5. Carefully place the marinated fish pieces into the simmering masala sauce.
  6. Cover the skillet and cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.
  7. Stir in the garam masala and garnish with fresh cilantro. Serve hot.