Ingredients:

  • 1.5 lbs (680g) firm white fish fillets (cod, snapper, or halibut), cut into 2-inch pieces
  • 1 tablespoon (15ml) lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric powder
  • 1 dried red chili (adjust to your spice preference), seeds removed
  • 1 inch (2.5cm) ginger, peeled and roughly chopped
  • 4 cloves garlic, peeled
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon black peppercorns
  • 2 tablespoons (30ml) water (or vinegar for a tangier paste)
  • 2 tablespoons (30ml) vegetable oil
  • 1 medium onion, finely chopped
  • 1 sprig curry leaves
  • 1 (13.5 oz / 400ml) can full-fat coconut milk
  • 1 cup (240ml) water
  • 1 tablespoon (15ml) tamarind paste (or 1 tablespoon lemon juice as a substitute)
  • 1 teaspoon jaggery (or brown sugar)
  • Salt to taste
  • Fresh cilantro leaves, for garnish

Instructions:

  1. Marinate the fish pieces with lime juice, salt, and turmeric. Set aside.
  2. Grind all spice paste ingredients into a smooth paste, adding water as needed.
  3. Heat oil in a large skillet or saucepan. Add chopped onion and curry leaves and sauté until the onion is translucent and golden brown.
  4. Add the spice paste to the skillet and sauté for 2-3 minutes, until fragrant.
  5. Pour in coconut milk and water. Bring to a gentle simmer. Add tamarind paste, jaggery, and salt to taste.
  6. Gently add the marinated fish pieces to the simmering curry. Cook until the fish is cooked through and flakes easily with a fork, about 5-7 minutes. (Avoid overcooking!)
  7. Garnish with fresh cilantro leaves and serve hot with rice.