Indian Coconut Milk Fish Curry

Ingredients

• 1 pound white fish fillets cut into chunks
• 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 cup onion finely chopped
• 2 cloves garlic minced
• 1 tablespoon ginger grated
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 can coconut milk 13.5 oz
• 2 tablespoons tamarind paste
• 1 cup tomatoes chopped
• 1/2 cup water
• to taste salt
• 1/4 cup fresh cilantro chopped

Instructions

1. 1 Heat the vegetable oil in a large pan over medium heat. Add mustard seeds and cumin seeds and sauté until they start to pop.
2. 2 Add the chopped onions and cook until they are soft and translucent.
3. 3 Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes.
4. 4 Mix in the coriander powder, turmeric powder, and red chili powder. Cook for another minute until the spices are fragrant.
5. 5 Add the chopped tomatoes and cook until they are soft and the oil starts to separate from the mixture.
6. 6 Pour in the coconut milk and water, stirring well. Bring the mixture to a gentle simmer.
7. 7 Add the tamarind paste and salt to taste. Let it simmer for 5 minutes to blend the flavors.
8. 8 Gently add the fish pieces to the curry, ensuring they are submerged in the sauce. Cover and cook for 10-12 minutes or until the fish is cooked through.
9. 9 Once cooked, remove from heat and garnish with freshly chopped cilantro.
10. 10 Serve hot with steamed rice or naan.