Kerala-Style Fish Curry with Coconut Milk

• 2 tbsp Sunflower oil
• 1 medium Yellow onion
• 1 ½ tsp Fine sea salt
• 4 cloves Garlic
• 20 g Ginger root
• 1 tsp Ground turmeric
• 1 ½ tsp Hot paprika
• 2 medium Tomato, ripe
• 2 tsp Tamarind paste
• 400 ml Coconut milk
• 150 ml Water
• 450 g White fish fillet, firm
• 12 leaves Fresh curry leaf

1. Slice the onion. Peel and finely grate the garlic and ginger, then cut the fish into large chunks.
2. Heat the sunflower oil in a saucepan over medium heat. Add the onion and a pinch of the salt, then cook for 6 to 8 minutes until softened and lightly golden.
3. Stir in the garlic and ginger and cook for 1 minute until fragrant. Add the ground turmeric and hot paprika and cook for 30 seconds, stirring so the spices do not catch.
4. Add the tomatoes and the remaining salt, then cook for 5 to 7 minutes until the tomatoes break down into a thick, jammy base. Stir in the tamarind paste.
5. Pour in the coconut milk and water, then bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the gravy looks smooth and slightly thickened.
6. Add the fish and curry leaves, keeping the heat low so the sauce barely simmers. Cook for 6 to 8 minutes until the fish is opaque and flakes easily, gently shaking the pan rather than stirring too much.

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