Step-by-Step Instructions

1. 1.Prepare Onions

   Finely chop 2 medium onions.

2. 2.Heat Oil and Temper Mustard Seeds

   Heat 1 tablespoon of mustard oil (or oil of choice) in a pan over medium heat until it becomes smoky.

3. 3.Add Mustard Seeds

   Add 1 teaspoon of mustard seeds to the hot oil and let them sizzle until they start to pop.

4. 4.Add Curry Leaves

   Add a handful of fresh curry leaves and stir for a few seconds until fragrant.

5. 5.Sauté Onions

   Add the chopped onions and cook slowly on low-medium heat for 6-8 minutes until they are lightly golden.

6. 6.Prepare Ginger and Garlic

   While the onions are cooking, grate 3 cloves of garlic and a 1-inch piece of ginger.

7. 7.Add Ginger and Garlic

   Once the onions are golden, add the grated ginger and garlic and cook for a couple more minutes until fragrant.

8. 8.Add Dry Spices

   Add 1/2 teaspoon of salt, 1/2 teaspoon of turmeric powder, 1 teaspoon of chilli powder (adjust to taste), and 1 teaspoon of ground coriander. Mix all the spices well with the onion mixture.

9. 9.Incorporate Tamarind Paste

   Stir in 1 tablespoon of tamarind paste until fully combined with the spices.

10. 10.Add Coconut Milk

    Pour in a 400ml can of coconut milk and stir to combine, creating the curry base.

11. 11.Simmer Curry Base

    Cover the pan with a lid and simmer the curry base on low heat for 10 minutes.

12. 12.Prepare Fish

    While the curry simmers, cut 700g of cod fillets (or any white fish) into chunky pieces. Ensure pieces are chunky to prevent them from disintegrating during cooking.

13. 13.Season Fish

    Season the fish pieces with a pinch of salt, turmeric powder, and chilli powder, gently rubbing the spices into the fish.

14. 14.Adjust Curry Consistency

    Add 150-200ml of boiling water to the curry base and stir to achieve the desired consistency. Using boiling water prevents cooling down the curry.

15. 15.Add Fish to Curry

    Gently add the seasoned fish pieces to the simmering curry. Avoid stirring too vigorously.

16. 16.Prepare Coriander Garnish

    Chop a handful of fresh coriander leaves for garnishing the curry.

17. 17.Garnish and Serve

    Sprinkle the chopped fresh coriander leaves over the curry. Serve the tamarind fish curry hot with rice.