Ingredients:

  • 1 lb (450g) firm white fish fillets (cod, halibut, or snapper), cut into 2-inch pieces
  • 1 tsp (5ml) ground turmeric
  • 1 tsp (5ml) red chili powder (adjust to taste)
  • 1 tsp (5ml) ginger-garlic paste
  • 1 tbsp (15ml) lime juice
  • Salt to taste
  • 2 tbsp (30ml) coconut oil
  • 1 tsp (5ml) mustard seeds
  • 1/2 tsp (2.5ml) fenugreek seeds
  • 10-12 curry leaves
  • 1 medium onion, finely chopped (approx. 1 cup/150g)
  • 1 tbsp (15ml) ginger-garlic paste
  • 2 medium tomatoes, chopped (approx. 1.5 cups/225g)
  • 1 tsp (5ml) red chili powder (adjust to taste)
  • 1 tsp (5ml) coriander powder
  • 1/2 tsp (2.5ml) ground cumin
  • 1/4 tsp (1.25ml) ground turmeric
  • Salt to taste
  • 1 tbsp (15g) tamarind paste
  • 1 cup (240ml) warm water
  • 1 cup (240ml) coconut milk (full-fat for best flavor)
  • 2 tbsp (30ml) chopped fresh cilantro, for garnish

Instructions:

  1. Combine fish with marinade ingredients in a bowl, mix well, and refrigerate for at least 30 minutes.
  2. Soak tamarind paste in warm water, mash well, and strain to extract the tamarind pulp. Discard the solids.
  3. Heat coconut oil in the skillet over medium heat. Add mustard seeds and fenugreek seeds. Allow them to splutter. Then add curry leaves and sauté for a few seconds.
  4. Add chopped onion and sauté until golden brown. Add ginger-garlic paste and sauté for another minute until fragrant.
  5. Add chopped tomatoes and cook until softened and mushy.
  6. Stir in red chili powder, coriander powder, cumin, turmeric, and salt. Sauté for a minute, being careful not to burn the spices.
  7. Pour in the tamarind broth. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld.
  8. Reduce heat to low and gently stir in the coconut milk. Do not boil.
  9. Carefully add the marinated fish pieces to the curry. Simmer gently for 8-10 minutes, or until the fish is cooked through and flakes easily.
  10. Garnish with fresh cilantro and serve hot. This South Indian Fish Curry is best enjoyed immediately.