Kerala Fish Curry

Instructions

1. Prepare the fish
   Clean the fish pieces thoroughly and pat them dry with paper towels. Sprinkle with a little salt and turmeric powder and set aside for 10 minutes.
2. Make the curry base
   Heat coconut oil in a wide clay pot or heavy-bottomed pan over medium heat. Add mustard seeds and let them splutter. Add curry leaves and sauté for 30 seconds until fragrant.
3. Cook the aromatics
   Add sliced onions and sauté until they turn translucent, about 5 minutes. Add minced garlic, grated ginger, and green chilies. Cook for another 2 minutes until the raw smell disappears.
4. Add the spices
   Add fish curry powder and turmeric powder. Sauté for 1-2 minutes until the spices are fragrant. Add chopped tomatoes and cook until they become soft and mushy, about 3-4 minutes.
5. Add liquid ingredients
   Pour in the tamarind water and thin coconut milk. Season with salt. Bring to a gentle simmer and let it cook for 8-10 minutes until the gravy slightly thickens.
6. Add the fish
   Gently slide the fish pieces into the curry, taking care not to break them. Cover and cook on low heat for 6-8 minutes until the fish is cooked through but still moist and tender.
7. Finish the curry
   Pour in the thick coconut milk and gently stir, taking care not to break the fish pieces. Simmer for just 2 minutes (do not boil after adding thick coconut milk). Remove from heat and let it rest for 5 minutes.
8. Serve
   Garnish with a few fresh curry leaves and serve hot with steamed rice, preferably Kerala red rice (Matta rice) or appam (rice hoppers).