Ingredients You’ll Need
Fresh, high-quality ingredients are the heart of this curry. Here’s what you’ll need:

• 500g firm fish (like seer/kingfish, pomfret, or mackerel), cleaned and cut into pieces

• 2 tbsp coconut oil (or any cooking oil)

• 1 large onion, finely chopped

• 1 medium tomato, chopped

• 2 green chilies, slit

• 1 tbsp ginger-garlic paste

• 1/2 tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• 1 tsp coriander powder

• 1/2 tsp mustard seeds

• A few curry leaves

• 1 cup thick coconut milk

• Small lemon-sized ball of tamarind (or 1 tbsp tamarind paste)

• Salt to taste

• Fresh coriander leaves for garnish

How to Cook – Step-by-Step Guide

Prepare the Tamarind Extract
Soak the tamarind in half a cup of warm water for about 10 minutes. Squeeze and strain to extract the juice. If you’re using tamarind paste, dissolve it in warm water and keep it ready.

Marinate the Fish
Lightly coat the fish pieces with a pinch of turmeric and salt. Let it rest while you prepare the curry base. This enhances flavor and helps firm up the fish when cooked.

Cook the Base Masala
Heat coconut oil in a wide pan. Add mustard seeds and let them splutter. Throw in curry leaves for a burst of aroma. Add chopped onions and sauté until golden brown. Stir in the green chilies and ginger-garlic paste, cooking until the raw smell disappears.

Spice it Up
Now add turmeric powder, red chili powder, and coriander powder. Sauté for a minute. Toss in the chopped tomatoes and cook until soft and mushy. The oil will start separating from the masala—this means it’s perfectly cooked.

Pour in the Tamarind Extract
Add the tamarind water and bring the mixture to a gentle boil. Let it simmer for 5-7 minutes to reduce the raw tanginess of tamarind and intensify the flavor.

Add the Fish
Gently place the marinated fish pieces into the simmering curry. Avoid stirring too much to prevent the fish from breaking. Cover and cook for 8-10 minutes or until the fish is cooked through.

Finish with Coconut Milk
Lower the flame and pour in the thick coconut milk. Simmer gently for another 2-3 minutes—do not boil vigorously after adding coconut milk as it might split.

Garnish and Rest
Sprinkle chopped coriander leaves and let the curry rest for at least 10 minutes before serving. This helps the flavors blend beautifully.

Serving Suggestions
This curry pairs beautifully with steaming hot rice, appam (rice pancakes), or soft dosa. You can also enjoy it with lightly toasted bread for a fusion twist.