Ingredients:

  • 5 lbs Firm White Fish (Cod, Haddock, or Tilapia), cut into 1.5-inch chunks
  • 1/2 tsp Turmeric Powder (for fish)
  • 1/2 tsp Salt (for fish)
  • 2 Tbsp Coconut Oil
  • 1 tsp Brown Mustard Seeds
  • 10-12 Fresh Curry Leaves
  • 2-3 Dried Red Chillies (Whole)
  • 1 large Shallot (or Red Onion), finely chopped
  • 4 cloves Garlic, minced
  • 1 Tbsp Fresh Ginger, grated
  • 1-2 Green Chillies, slit lengthwise (optional)
  • 1 Tbsp Madras Curry Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Garam Masala
  • 1 (14.5 oz) can Diced Tomatoes, slightly drained
  • 1 (13.5 oz) can Full-Fat Coconut Milk
  • 1/2 cup Fish Stock (or water)
  • 1 Tbsp Fresh Lime Juice
  • 1/4 cup Fresh Cilantro, roughly chopped (for garnish)

Instructions:

  1. Gently toss the fish chunks with turmeric powder and salt. Set aside to marinate for about 15 minutes while preparing the sauce base.
  2. Heat coconut oil in a large, deep skillet or Dutch oven over medium-high heat. Once shimmering, add mustard seeds. Wait until they begin to pop vigorously.
  3. Add curry leaves, dried red chillies, and green chillies (if using). Sauté for 30 seconds until fragrant.
  4. Add shallots/onion and sauté until softened and translucent (about 5 minutes). Stir in the minced garlic and grated ginger; cook for another minute until fragrant.
  5. Reduce heat to low. Add curry powder, coriander powder, and garam masala. Stir constantly for 30-60 seconds until the spices smell toasted.
  6. Stir in the diced tomatoes, full-fat coconut milk, and fish stock. Bring the mixture to a gentle simmer. Season lightly with salt. Let simmer uncovered for 10 minutes to allow the sauce to thicken slightly.
  7. Gently slide the marinated fish pieces into the simmering curry. Avoid stirring vigorously to prevent the fish from breaking up.
  8. Cover the skillet and allow the curry to cook gently for 5–8 minutes, depending on the thickness of the fish, until the fish is opaque and flakes easily.
  9. Remove from heat. Stir in the fresh lime juice. Taste and adjust salt if necessary. Garnish generously with fresh cilantro before serving hot with rice or naan.