Fish Curry
A tangy and spicy coastal curry usually made with coconut and tamarind.
Contains common allergens
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Instructions
- 1
Prep the Fish: Wash the fish fillets and cut into 2-inch chunks. Gently rub with 1/4 tsp turmeric and a pinch of salt. Set aside.
- 2
Temper the Oil: Heat 2 tbsp coconut oil in a wide pan over medium heat. Crackle the mustard seeds, then add 1/4 tsp fenugreek seeds, curry leaves, and 2 slit green chilies.
- 3
Sauté Aromatics: Add the chopped onions, 1 tbsp ginger-garlic paste, and sauté for 5-7 minutes until the onions are soft and translucent.
- 4
Build the Broth: Stir in 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, and 1/2 tsp turmeric. Pour in the tamarind extract and 1/2 cup of water. Bring to a gentle boil and simmer for 5 minutes.
- 5
Poach the Fish: Lower the heat. Gently slide the fish chunks into the simmering tamarind broth. Cover and cook for 4-5 minutes until the fish turns opaque. Do not stir vigorously, or the fish will break.
- 6
Add Coconut Milk: Pour in the thick coconut milk. Swirl the pan gently to mix (avoid using a spoon). Heat through for 2 minutes without letting it boil. Serve hot with steamed rice.
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