Whenever I make this fish curry it reminds me of coming home to my mom making this for dinner. The aroma of the fresh spices would fill the air as we would anxiously sit for dinner time to devour this dish. The balance of spices with the coconut milk truly makes this dish an absolute winner. If you try it do let me know what you think. I love hearing from you. If you have a minute please do rate this recipe 🐠
- 6-7 fillets of any form fish. I used halibut
- 4-5 green chilies chopped up (adjust this to taste. I like it spicy)
- 2 tsp crushed garlic
- 1 tsp crushed ginger
- 2 onions finely chopped
- 8-10 curry leaves
- 2 tsp black mustard seeds (rai dana)
- 1/4 cup oil
- 1 tsp turmeric powder
- 1 tbsp Kashmiri red chili powder
- 1 heaped tsp roasted ground cumin powder
- 1 heaped tsp cumin seeds
- 1 tbsp roasted ground coriander
- 1 tsp garam masala
- 1 tsp black pepper powder
- Salt to taste
- 3-4 tomatoes puréed
- 1 can coconut milk
- 1 tbsp tamarind pulp
- Juice of 1 lemon
- Chopped cilantro
- Prep your fish. Pat your fish dry. Rub it with lemon juice, a little salt and a little turmeric and set aside.
- I’m a heavy bottom pan add oil and fry the curry leaves, while cumin seeds and black mustard seeds. When it sputters add the onions and cook for a few minutes. Now add your ginger and garlic and cook till fragrant before adding the green chilies.
- Measure out your spices and then add them to the onions. Sauté and add 1/4 cup water so the spices don’t burn. Once the oil separates add your crushed tomatoes and cook till the oil separates.
- Now add your coconut milk and tamarind pulp. Mix well and gently lay your fish in the pan. Make sure it’s covered with gravy. Be gentle with your fish. You do not want it to break. Cover your pot and cook for 5-7 minutes until the fish is cooked. Uncover your pot. Turn off the stove. Squeeze some lemon juice and garnish with chopped cilantro. Enjoy with steamed rice or roti.