Fish Curry

**Marinate the fish:** Clean and cut fish into 5 cm pieces. Marinate with turmeric, a pinch of red chilli powder, and salt for 15 minutes.

**Prepare tamarind:** Soak tamarind in 100 ml warm water for 10 minutes. Squeeze and strain to extract the pulp. Discard the fibres.

**Make the masala paste:** Blend ginger, garlic, and green chillies into a smooth paste.

**Temper the spices:** Heat coconut oil in a wide pan. Add mustard seeds and let them splutter. Add curry leaves and let them crackle.

**Sauté the base:** Add sliced onions and cook on medium heat for 6–7 minutes until golden. Add the ginger-garlic-chilli paste and cook for 2 minutes.

**Add tomatoes and spices:** Add chopped tomatoes, remaining red chilli powder, coriander powder, and black pepper. Cook for 6–8 minutes until tomatoes are completely soft and oil separates.

**Add thin coconut milk:** Pour in the thin coconut milk and tamarind pulp. Bring to a gentle simmer and cook for 5 minutes.

**Add the fish:** Gently slide the marinated fish pieces into the simmering curry. Do not stir vigorously — shake the pan gently to coat the fish.

**Simmer the fish:** Cook on medium-low heat for 8–10 minutes until the fish is cooked through and flakes easily. Avoid overcooking.

**Finish with thick coconut milk:** Reduce heat to low, pour in the thick coconut milk, and simmer for 2 minutes. Do not boil after adding thick coconut milk as it can split.

**Serve:** Serve hot with steamed rice or appam.