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 cup water
• to taste salt
• 1 cup fresh cilantro, chopped

Method

1. 01
   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. 02
   Add the chopped onions and cook until they are soft and translucent.
3. 03
   Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes.
4. 04
   Mix in the coriander powder, turmeric powder, and red chili powder. Cook for another minute until the spices are fragrant.
5. 05
   Add the chopped tomatoes and cook until they are soft and the oil starts to separate from the mixture.
6. 06
   Pour in the coconut milk and water, stirring well. Bring the mixture to a gentle simmer.
7. 07
   Add the tamarind paste and salt to taste. Let it simmer for 5 minutes to blend the flavors.
8. 08
   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. 09
   Once cooked, remove from heat and garnish with freshly chopped cilantro.
10. 10
    Serve hot with steamed rice or naan.