Maldivian Fish Curry

Ingredients

• Fish - 1/2 kg
• Onion - 1 whole
• Tomato - 1 whole
• Ginger-garlic paste - 1 tsp
• Turmeric powder - 1 tsp
• Cumin powder - 1 tsp
• Fish curry masala - 1 tbsp
• Cinnamon stick - 1/4 piece
• Cardamom pod - 1 whole
• Curry leaves
• Salt
• Coconut milk - 1/4 cup
• Coconut oil
• Water - 1/2 cup

Instructions

1. 1Chop the onion and tomato and set them nearby so you can work quickly once the pan is hot.
2. 2Heat the coconut oil in a clay pot (Manchatti) until it shimmers and smells warm.
3. 3Add the chopped onion and sauté until soft and beginning to turn translucent, stirring so it cooks evenly.
4. 4Add the ginger-garlic paste, cardamom pod, curry leaves, and the cinnamon stick, and sauté briefly until fragrant.
5. 5Stir in the turmeric powder, cumin powder, and fish curry masala, and sauté for 2 minutes so the spices bloom.
6. 6Add the chopped tomato and sauté until it breaks down and the raw smell disappears, stirring occasionally.
7. 7Pour in 1/2 cup of water, bring the sauce to a boil, and add salt.
8. 8Gently add the fish pieces to the simmering sauce and cook until the fish is cooked through and flakes easily when tested with a fork.
9. 9Stir in 1/4 cup of coconut milk, mix to combine, and heat gently; don't let the coconut milk boil.
10. 10Remove the curry from the heat and transfer to a serving dish.
11. 11Optional: serve with steamed rice and a squeeze of lime for brightness.