Ingredients:

  • 5 lbs Firm White Fish Fillets (e.g., Cod, Halibut), cut into 1.5-inch chunks
  • 1/2 tsp Turmeric Powder (for marinating)
  • Salt, to taste
  • 6–8 Kokum Petals OR 1 Tbsp Tamarind Paste
  • 1/4 cup Hot Water (for soaking kokum/tamarind)
  • 8–10 Dried Red Chillies (Kashmiri or Byadgi)
  • 2 Tbsp Coriander Seeds
  • 1 tsp Cumin Seeds
  • 1/2 tsp Black Peppercorns
  • 1/4 tsp Fenugreek Seeds
  • 1-inch piece Fresh Ginger, roughly chopped
  • 4 large Garlic Cloves, peeled
  • 1 small Onion (Yellow/Brown), roughly chopped (for paste)
  • 1 Tbsp Coconut Oil (for frying spices)
  • 2 Tbsp Coconut Oil (for curry base)
  • 1 large Onion (Yellow/Brown), finely diced (for base)
  • 1/2 tsp Turmeric Powder (for curry base)
  • 1 (13.5 oz) can Full-fat Coconut Milk
  • 1/2 cup Water or Fish Stock (as needed)
  • 1/4 cup Fresh Coriander Leaves, roughly chopped (for garnish)

Instructions:

  1. Prepare Sour Agent: Soak kokum petals or tamarind paste in 1/4 cup of hot water for 15 minutes. Strain the liquid, reserving the tangy water, and discard the solids.
  2. Marinate Fish: Gently toss the fish pieces with 1/2 tsp turmeric powder and salt. Set aside.
  3. Toast Dry Spices: In a dry pan over medium heat, toast coriander seeds, cumin seeds, peppercorns, and fenugreek until fragrant (about 2 minutes). Remove immediately.
  4. Sauté Aromatics: Add 1 Tbsp coconut oil to the pan. Sauté the roughly chopped onion, ginger, and garlic until softened (about 4 minutes).
  5. Grind Paste: Combine the toasted spices, sautéed aromatics, and dried red chillies in a high-speed blender. Add a tiny splash of water if needed, and blend until an extremely smooth, vibrant paste forms.
  6. Temper the Base: Heat 2 Tbsp coconut oil in a heavy-bottomed saucepan. Add the finely diced large onion and sauté until translucent and soft (7–8 minutes).
  7. Cook the Masala: Add the prepared smooth paste to the pan. Cook over medium-low heat, stirring constantly, for 8–10 minutes until the oil begins to separate from the edges.
  8. Add Liquids: Stir in the remaining 1/2 tsp turmeric powder and the reserved sour liquid from Step 1. Simmer for 2 minutes.
  9. Simmer: Pour in the full can of coconut milk. Bring the curry to a gentle simmer (avoid aggressive boiling). Season with salt to taste.
  10. Cook Fish: Gently slide the marinated fish into the simmering curry. Cover and cook gently for 8–12 minutes, depending on thickness, until the fish is opaque and cooked through. Do not stir vigorously.
  11. Final Check and Serve: Taste and adjust salt or sourness if necessary. Garnish generously with fresh coriander before serving hot over steamed rice.