Home-style fish curry

• Fish fillets · rohu, basa or surmai, cut in 5 cm pieces300 g
• Turmeric1/2 tsp
• Saltto taste
• Oil2 tsp
• Mustard seeds1/2 tsp
• Fenugreek seeds1/4 tsp
• Curry leaves8
• Onion · finely chopped1 medium
• Ginger-garlic paste1 tbsp
• Tomato · finely chopped2 medium
• Red chilli powder1 tsp
• Coriander powder2 tsp
• Tamarind pulp1 tbsp
• Thin coconut milk100 ml
• Coriander leaves · chopped2 tbsp

Method

1. 1

   Rub the fish with half the turmeric and a little salt. Set aside 10 minutes.

2. 2

   Heat the oil in a kadai on medium. Add mustard and fenugreek seeds; when the mustard pops, add curry leaves and onion. Cook 5 minutes until golden.

3. 3

   Add ginger-garlic paste for 1 minute, then tomato, chilli powder, coriander powder, remaining turmeric and salt. Cook 6 to 7 minutes until the tomato breaks down.

4. 4

   Add tamarind pulp and 250 ml water. Simmer 5 minutes on low. Slide in the fish pieces in a single layer; do not stir.

5. 5

   Cover and cook on low 6 to 8 minutes until the fish flakes easily. Pour in the coconut milk, swirl the kadai gently, and heat 1 minute without boiling. Top with coriander.

Tips

• Shake the kadai instead of stirring once the fish goes in so the pieces stay whole.
• The curry tastes better after an hour; make it early and reheat gently.

Swaps

• No coconut milk? Use 2 tbsp curd whisked with 2 tbsp water, added off the heat.

Storage

Keeps 2 days in the fridge. Reheat covered on low; do not boil hard or the fish breaks.