Indian Fish Curry

Instructions

1. Prepare the fish
   In a bowl, mix the fish pieces with 1/2 teaspoon turmeric and 1/2 teaspoon salt. Gently toss to coat evenly and set aside for 10 minutes to marinate while preparing other ingredients.
2. Create the curry base
   Heat oil in a large, deep pan over medium heat. Add onions and sauté until soft and translucent, about 5 minutes. Add garlic, ginger, and green chilies, and cook for another 2 minutes until fragrant.
3. Add spices
   Add the ground coriander, cumin, remaining turmeric, and fenugreek (if using). Stir continuously for 30 seconds to prevent burning. Add a splash of water if the spices start to stick to the pan.
4. Build the curry sauce
   Add chopped tomatoes and cook until they soften and begin to break down, about 3-4 minutes. Pour in the coconut milk and fish stock or water, stirring well to combine. Bring to a gentle simmer and let it cook for 5 minutes to allow flavors to meld.
5. Season the curry
   Taste the curry sauce and adjust seasoning with remaining salt as needed. Reduce heat to low and allow the sauce to simmer gently for 5 minutes until it thickens slightly.
6. Cook the fish
   Carefully add the marinated fish pieces to the simmering curry, ensuring they're mostly submerged. Cover the pan and cook for 5-7 minutes until the fish is opaque and flakes easily with a fork. Avoid stirring too much to prevent breaking the fish pieces.
7. Finish and serve
   Once the fish is cooked, turn off the heat. Gently shake the pan to distribute the sauce. Garnish with fresh cilantro leaves. Serve hot with steamed basmati rice or naan bread.