Coconut Fish Curry

Clean and cut the fish into large pieces. Marinate with turmeric, a pinch of red chilli powder, and salt for 15 minutes.

Soak kodampuli (Malabar tamarind) in 50 ml of warm water for 10 minutes. If using regular tamarind, soak a small ball in warm water and extract the pulp.

Grind ginger and garlic into a smooth paste.

Heat coconut oil in a clay pot or heavy-bottomed pan over medium heat. Add mustard seeds and let them splutter. Add curry leaves — they will sizzle and crisp.

Add sliced onions and sauté for 8–10 minutes until golden. Add ginger-garlic paste and cook for 2 minutes.

Add chopped tomatoes and cook until soft and the oil separates, about 5 minutes.

Add red chilli powder and coriander powder. Stir well and cook for 2 minutes.

Pour in the thin coconut milk and the soaked kodampuli with its soaking water. Bring to a gentle simmer. Add slit green chillies.

Gently slide the marinated fish pieces into the simmering curry. Cook on medium-low heat for 8–10 minutes, spooning the curry over the fish occasionally. Do not stir vigorously or the fish will break.

Pour in the thick coconut milk and simmer for 3–4 minutes on low heat. Do not boil after adding thick coconut milk. Taste and adjust salt. Serve with steamed rice or appam.