Ingredients:

  • 1.5 lbs (680g) firm white fish fillets (e.g., cod, snapper, halibut), cut into 2-inch chunks
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5g) ground turmeric
  • 1 tsp (5g) ground black pepper
  • 1/2 tsp (2.5g) salt
  • 2 tbsp (30ml) coconut oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 green chilies, finely chopped (adjust to taste)
  • 1 sprig curry leaves (about 15 leaves)
  • 1 tsp (5g) ground coriander
  • 1/2 tsp (2.5g) ground cumin
  • 1/4 tsp (1.25g) ground fenugreek
  • 1/4 tsp (1.25g) ground cardamom
  • 1/4 tsp (1.25g) chili powder (adjust to taste)
  • 1 (14 oz/400ml) can full-fat coconut milk
  • 1 (14.5 oz/411g) can diced tomatoes, undrained
  • 1 tbsp (15ml) tamarind paste or concentrated tamarind pulp.
  • 1/2 cup (120ml) water
  • 1/2 tsp (2.5g) salt (adjust to taste)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions:

  1. In a large bowl, combine the fish with lime juice, turmeric, pepper, and salt. Mix well and let marinate for at least 30 minutes in the fridge.
  2. Heat coconut oil in a large skillet or Dutch oven over medium heat. Add onion and sauté until softened and translucent. Then add garlic, ginger, green chilies, and curry leaves. Sauté until fragrant.
  3. Stir in ground coriander, cumin, fenugreek, cardamom, and chili powder. Cook for 1 minute, stirring constantly, until fragrant. Careful not to burn the spices!
  4. Pour in the coconut milk and add the diced tomatoes (undrained). Bring to a simmer.
  5. Stir in the tamarind paste and water. Season with salt.
  6. Gently add the marinated fish to the simmering curry. Cover and cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
  7. Taste and adjust salt or spices as needed. Garnish with fresh cilantro and serve hot with rice and lime wedges.