Goan Fish Curry (Xitti Kodi)

• 1 medium Yellow onion
• 2 medium Tomato, ripe
• 20 g Ginger root, peeled
• 4 cloves Garlic
• 3 pieces Dried red chili
• 2 tsp Ground coriander
• 1 tsp Ground cumin
• ½ tsp Ground turmeric
• 1 tsp Mustard seeds
• 2 tbsp Coconut oil
• 2 tsp Tamarind paste
• 400 ml Coconut milk, full-fat
• 200 ml Water
• 1 ¼ tsp Fine sea salt
• 450 g White fish fillet, skinless
• 12 leaves Fresh curry leaf

1. Thinly slice the onion. Roughly chop the tomatoes, and roughly chop the ginger and garlic. Cut the fish into large bite-sized pieces and season with a pinch of the fine sea salt.
2. Heat the coconut 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 the dried red chilli and half the curry leaves and cook for 30 seconds until fragrant.
3. Add the onion with a pinch of the fine sea salt and cook for 6 to 8 minutes, stirring, until softened and lightly golden. Stir in the ginger and garlic and cook for 1 minute.
4. Add the tomatoes, ground coriander, ground cumin and ground turmeric. Cook for 6 to 8 minutes, stirring, until the tomatoes break down and the mixture looks jammy and the oil starts to separate at the edges.
5. Scrape the tomato mixture into a blender and add the coconut milk, tamarind paste and water. Blend until smooth, then return to the saucepan and bring to a gentle simmer over medium-low heat.
6. Taste and season with the remaining fine sea salt, keeping the curry at a gentle simmer. Slide in the fish and cook for 5 to 7 minutes, turning once, until just opaque and flaking. Stir in the remaining curry leaves for the last minute, then take off the heat and rest for 2 minutes before serving.

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