Ingredients:

  • 5 lbs firm white fish fillets (Kingfish, Cod, or Halibut), cut into 2-inch chunks
  • 1 tsp Turmeric powder
  • 1 tsp Salt
  • 1 Tbsp Lemon or Lime juice
  • 1 cup Freshly grated coconut (or frozen, thawed)
  • 8-10 Dried Kashmiri Chillies
  • 1 inch Ginger, roughly chopped
  • 6 cloves Garlic
  • 1 small Red Onion, roughly chopped (for paste)
  • 1 tsp Coriander seeds
  • ½ tsp Cumin seeds
  • ¼ tsp Fenugreek seeds
  • Pinch of Black Peppercorns
  • 2 Tbsp Coconut Oil
  • 1 large Onion, finely sliced (for base)
  • 1 inch Tamarind pulp, soaked in ½ cup hot water
  • 1 cup Water (plus more if needed)
  • Salt to taste
  • 1 tsp Jaggery or Brown Sugar (optional)
  • 1 Tbsp Coconut Oil (for tempering)
  • 5-6 Curry Leaves (for tempering)

Instructions:

  1. Prepare the Fish: Gently toss the fish chunks with turmeric, salt, and lime juice. Set aside to marinate for 15 minutes while preparing the paste.
  2. Prepare the Tamarind: Soak the tamarind pulp in hot water. Set aside to steep, then squeeze well and strain the liquid. Discard solids.
  3. Make the Masala Paste: Combine all spice paste ingredients (coconut, chillies, ginger, garlic, small onion, coriander, cumin, fenugreek, peppercorns) in a blender with 2 tablespoons of water. Blend until perfectly smooth. Chef’s Note: This paste must be very fine!
  4. Sauté Aromatics: Heat 2 Tbsp coconut oil in your pan over medium heat. Add the finely sliced large onion and cook slowly until translucent and lightly golden.
  5. Cook the Masala: Add the freshly blended spice paste to the sautéed onions. Fry gently for 5-7 minutes, stirring constantly, until the raw aroma disappears and the paste darkens slightly.
  6. Build the Gravy: Pour in the strained tamarind liquid, the remaining water, salt, and jaggery (if using). Bring the mixture to a gentle simmer.
  7. Simmer and Thicken: Reduce the heat to low, cover partially, and let the curry simmer for 10 minutes to allow the flavours to meld beautifully. Add a splash more water if the gravy becomes too thick.
  8. Add the Fish: Gently slide the marinated fish pieces into the simmering gravy. Do not stir vigorously now; gently swirl the pot to coat the fish.
  9. Finish Cooking: Simmer gently (do not boil hard) for another 5-7 minutes, or until the fish is opaque and flakes easily when tested with a fork.
  10. Temper (Optional): Briefly heat the extra tablespoon of oil in a tiny pan. Once shimmering, toss in the curry leaves until they sputter and crisp. Pour this hot oil over the finished curry just before serving.
  11. Rest and Serve: Let the curry stand for 5 minutes off the heat before serving hot with steamed rice.