Indian Fish Curry

Cut the white fish fillet into 4–5 cm chunks. In a bowl, mix 10 g grated ginger, 2 minced garlic cloves, ½ tsp turmeric, ½ tsp ground chili and a pinch of salt. Coat the fish in this mixture, cover with plastic wrap and marinate in the fridge for 15 minutes.

Heat coconut oil in a heavy-bottomed pot over medium heat. Add black mustard seeds and cumin seeds, and cook for 30–40 seconds until the mustard seeds start to pop. Add curry leaves and fry for another 15 seconds until fragrant.

Add the finely chopped onion and cook, stirring often, for 6–7 minutes until soft with golden edges. Add the remaining grated ginger (10 g) and remaining garlic (2 cloves), and cook for 1 minute until fragrant.

Add the crushed tomatoes, remaining turmeric (½ tsp), remaining ground chili (½ tsp), ground coriander and 1 tsp salt. Simmer over medium heat for 5 minutes, mashing the tomatoes with a spatula, until the mixture becomes smooth and the oil starts to separate at the edges.

Dissolve the tamarind paste in 250 ml warm water and pour into the pot. Stir, cover with a lid and simmer over low heat for 7–8 minutes, until the sauce thickens slightly.

Pour in the coconut milk, bring to a gentle simmer, and carefully arrange the marinated fish chunks in a single layer. Cover with a lid and simmer over low heat for 10 minutes, turning the fish once carefully, until it turns opaque and flakes easily with a fork.

Sprinkle in the garam masala, gently swirl the pot to mix the sauce without breaking the fish chunks, and cook for another 2 minutes. Adjust salt and black pepper to taste.

Remove from heat, sprinkle with fresh chopped cilantro and serve hot with basmati rice.