Mangalorean Fish Curry

Ingredients

• Fish (mackerel, pomfret, or king fish) - 1 lb
• Onion - 1 whole
• Tomato - 1 whole
• Green chili - 1 whole
• Coconut milk - 2 cup
• Curry leaves (sprigs) - 2 whole
• Salt
• Water
• Red masala paste - 1/4 cup
• Tamarind paste - 1 tsp
• Dry red chilies - 5 whole
• Coriander seeds - 1 tbsp
• Cumin seeds - 1/4 tsp
• Black peppercorns - 1/2 tsp
• Cinnamon stick (1-inch) - 1 whole
• Garlic - 6 clove
• Ginger - 1 tsp
• Tamarind paste - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Fenugreek seeds - 1 pinch
• Grated coconut - 1/4 tbsp
• Oil

Instructions

1. 1Prepare the fish by cleaning and cutting it into serving-size pieces; set aside and season lightly with salt if you like.
2. 2Heat a little oil in a pan over medium heat, add the dry red chilies, coriander seeds, cumin seeds, black peppercorns, cinnamon stick, fenugreek seeds, ginger, and garlic, and roast until aromatic for 5 minutes; remove the pan from the heat.
3. 3Transfer the toasted spice mix to a blender, add the grated coconut, 1/2 teaspoon tamarind paste, and 1/4 teaspoon turmeric powder, and grind to a smooth paste, adding water a little at a time to help the blender run.
4. 4Heat oil in a separate pan, add the curry leaves and the chopped onion, and sauté until the onion is golden brown and fragrant.
5. 5Add the chopped tomato, slit green chili, salt, and the red masala paste to the pan and stir well to combine, then pour in the coconut milk and enough water to reach your desired consistency and bring the mixture to a boil.
6. 6Gently add the fish pieces and 1 teaspoon tamarind paste to the bubbling curry, then reduce the heat to low.
7. 7Cover the pan and cook on low flame for 10 minutes or until the fish is cooked through, keeping the lid slightly ajar if the curry threatens to foam over.
8. 8Avoid stirring the curry vigorously while it cooks; instead, gently swirl the pan when you need to mix so the fish stays intact and the flavors marry.
9. 9Serve the curry hot with plain white rice; optionally garnish with a wedge of lime or a few extra curry leaves.