Kerala Fish Curry

• 600 g White fish fillet, firm, skinless
• 3 medium Tomato, ripe
• 5 cloves Garlic
• 25 g Ginger root, fresh
• 2 sprigs Fresh curry leaf
• 2 tbsp Sunflower oil
• 1 tsp Mustard seeds
• 1 tsp Ground turmeric
• 2 tsp Ground Kashmiri chili
• 1 ½ tsp Fine sea salt
• 2 tsp Tamarind paste
• 400 ml Coconut milk, well shaken
• 250 ml Water

1. Cut the fish into large bite-size pieces. Roughly chop the tomatoes, finely chop the garlic, and peel and finely grate the ginger. Pick the curry leaves from the sprigs.
2. Heat the sunflower oil in a saucepan over medium heat. Add the mustard seeds and cook for 30 to 60 seconds until they start to pop, then add most of the curry leaves (reserve a few for the finish).
3. Stir in the garlic and ginger and cook for 1 to 2 minutes until fragrant, keeping the heat moderate so it does not colour too much. Add the ground turmeric and ground Kashmiri chili and cook for 30 seconds, stirring constantly.
4. Add the tomatoes, fine sea salt and water, then bring to a gentle simmer. Cook for 10 to 12 minutes, stirring occasionally, until the tomatoes soften and the sauce looks slightly thickened.
5. Stir in the tamarind paste, then add the fish in a single layer. Simmer gently for 6 to 8 minutes, turning once, until the fish is just cooked through and flakes easily.
6. Lower the heat and pour in the coconut milk. Warm for 3 to 5 minutes until steaming hot but not boiling, then taste and adjust with a pinch more fine sea salt if needed. Scatter over the reserved curry leaves and serve hot.
7. Let the curry stand off the heat for 5 minutes so the flavours settle and the fish stays in neat pieces. Serve with rice if you like.

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