Ingredients:

  • 5 lbs Firm White Fish Fillets (Cod, Haddock, or Tilapia), cut into 1.5-inch chunks
  • 2 Tablespoons Fresh Lime Juice
  • 1 teaspoon Turmeric Powder
  • 1/2 teaspoon Salt
  • 2 Tablespoons Coconut Oil
  • 1 medium Yellow Onion, finely chopped
  • 4 cloves Garlic, minced finely
  • 1-inch piece Ginger, grated or minced
  • 2 medium Green Chillies, thinly sliced (seeds optional)
  • 1 sprig Curry Leaves (about 12 leaves)
  • 1 Tablespoon Ground Coriander
  • 1 teaspoon Ground Cumin
  • 2 Tablespoons Madras Curry Powder
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 (13.5 oz) can Full-Fat Coconut Milk
  • 1/2 cup Water or Fish Stock
  • Salt and Black Pepper, to taste
  • 1/4 cup Fresh Cilantro, roughly chopped, for garnish

Instructions:

  1. Marinate the Fish: Gently toss the fish chunks in a bowl with the lime juice, turmeric powder, and 1/2 tsp salt. Set aside for about 15 minutes while you prepare the base.
  2. Bloom the Aromatics: Heat the coconut oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent (about 5-7 minutes).
  3. Introduce Heat & Fragrance: Add the minced garlic, grated ginger, green chillies, and curry leaves. Sauté for 1 minute until fragrant.
  4. Toast the Dry Spices: Stir in the ground coriander, cumin, and curry powder. Cook for 30 seconds, stirring constantly, until the spices smell deeply aromatic.
  5. Build the Sauce: Pour in the canned diced tomatoes (with their juice) and the water/stock. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let this reduce slightly for about 5 minutes.
  6. Add Coconut Richness: Stir in the full-fat coconut milk. Bring the mixture back up to a very gentle simmer—do not allow it to boil rapidly. Season with additional salt and pepper if needed.
  7. Poach the Fish: Gently nestle the marinated fish pieces into the simmering sauce. Lower the heat, cover the pan, and allow it to poach for 5–8 minutes, or until the fish flakes easily with a fork.
  8. Rest and Serve: Turn off the heat and let the curry sit, covered, for 2 minutes. Garnish generously with fresh cilantro before serving over steamed Basmati rice.