Kerala Fish Curry with Tamarind

• 1 large Yellow onion
• 4 cloves Garlic
• 20 g Ginger root
• 2 medium Tomato, ripe
• 2 tbsp Coconut oil
• 1 tsp Mustard seeds
• 12 leaves Fresh curry leaf
• ½ tsp Ground turmeric
• 2 tsp Ground coriander
• 1 tsp Hot chili powder
• 1 ½ tbsp Tamarind paste
• 400 ml Water
• 1 ¼ tsp Fine sea salt
• 600 g White fish fillet, skinless

1. Thinly slice the onion, finely grate the garlic and ginger, and roughly chop the tomatoes. Cut the fish into large chunks so it stays intact in the curry.
2. Heat the coconut oil in a large frying pan over medium heat. Add the mustard seeds and cook for 30 to 60 seconds until they start to pop, then add the curry leaves and stir for 10 seconds until fragrant.
3. Add the onion with a pinch of the salt and cook for 6 to 8 minutes, stirring, until softened and lightly golden. Stir in the garlic and ginger and cook for 1 minute.
4. Stir in the turmeric, ground coriander and hot chilli powder and cook for 30 seconds. Add the tomatoes and cook for 5 to 7 minutes until they break down into a thick, jammy base.
5. Stir the tamarind paste into the water, then pour it into the pan and bring to a gentle simmer. Cook for 5 minutes to meld the flavours, then season with the remaining salt.
6. Slide the fish into the simmering sauce in a single layer and spoon a little sauce over the top. Simmer gently for 6 to 8 minutes, turning once, until the fish is just opaque and flakes easily. Rest off the heat for 2 minutes before serving so the fish stays tender.

Made this recipe? Rate it — a comment is optional.