Step by step

Method

4 steps

1. 1

   Pat 1 lb firm white fish fillets dry and cut into 1½-inch cubes. Toss with ½ teaspoon turmeric and ¼ teaspoon salt. Set aside while you build the gravy — the fish should look evenly yellow, not swimming in liquid.

2. 2

   Heat 2 tablespoons coconut oil (or neutral oil) in a wide saucepan over medium heat until shimmering. Add ½ teaspoon mustard seeds and let them pop, 20–30 seconds, then toss in 8 curry leaves — they should sizzle and smell citrusy, not burn. Stir in 1 thinly sliced onion and cook until soft and lightly golden, 6–8 minutes. Add 1 tablespoon ginger-garlic paste and stir 30–45 seconds until the raw smell fades.

3. 3

   Add 1 chopped tomato, 1 teaspoon chili powder, 1 teaspoon ground coriander, and the remaining ½ teaspoon salt. Cook, stirring and mashing the tomato, until jammy with a little oil at the edges, 4–5 minutes. Pour in 1 cup coconut milk and 1 teaspoon tamarind paste (or lemon juice). Simmer gently 3 minutes — the gravy should look silky and smell tangy-coconut, not boil hard or it can split.

4. 4

   Slide the fish in gently. Simmer uncovered over medium-low 5–7 minutes until the thickest piece is just opaque and flakes with a fork — no translucent center. Don't stir hard or the fish breaks. Taste for salt and tang. Serve with rice. You want tender fish in a fragrant coconut gravy with curry-leaf aroma — not overcooked dry cubes or a thin watery broth.