Konkan Fish Curry

Instructions

1. Marinate the fish
   In a bowl, mix the fish pieces with turmeric, 1/2 teaspoon salt, and lemon juice. Set aside for 15 minutes while preparing other ingredients.
2. Prepare the base
   Heat coconut oil in a deep pan over medium heat. Add the chopped onions and green chilies, and sauté until the onions turn translucent, about 5 minutes.
3. Add the aromatics
   Add the ginger-garlic paste and curry leaves to the pan. Sauté for 1-2 minutes until the raw smell disappears and the mixture becomes fragrant.
4. Create the curry base
   Add Kashmiri red chili powder, coriander powder, and cumin powder. Stir for 30 seconds, then add 1/2 cup water to prevent the spices from burning. Cook for 2-3 minutes until the oil starts to separate.
5. Develop the gravy
   Add the tamarind paste and 1 cup of water. Bring to a simmer and cook for 5 minutes to allow the flavors to meld. Add the remaining salt and adjust seasonings to taste.
6. Cook the fish
   Gently slide the marinated fish pieces into the curry. Simmer on low heat for 5-6 minutes without stirring too much to prevent the fish from breaking.
7. Finish with coconut milk
   Pour in the thick coconut milk and gently stir. Simmer for another 2-3 minutes on low heat, being careful not to let it boil after adding the coconut milk to prevent curdling.
8. Serve
   Turn off the heat, garnish with fresh coriander leaves, and let the curry rest for 5 minutes before serving. Serve hot with steamed rice or bread.