Ingredients:

  • 1.5 lbs firm white fish (Barramundi, Snapper, or Kingfish), cut into 1-inch cubes
  • 0.5 tsp turmeric powder
  • 0.5 tsp sea salt
  • 1 tbsp fresh lime juice
  • 2 tbsp coconut oil
  • 1 medium red onion, finely sliced
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 green chilies, slit lengthwise
  • 1 sprig fresh curry leaves (approx. 10–12 leaves)
  • 2-inch piece pandan leaf
  • 1 small cinnamon stick
  • 2 tbsp Sri Lankan roasted curry powder
  • 1 tsp chili powder
  • 0.5 tsp fenugreek seeds
  • 1 cup water
  • 1 cup thick full-fat coconut milk
  • 1 tbsp tamarind paste dissolved in 2 tbsp warm water

Instructions:

  1. In a glass bowl, toss the fish cubes with turmeric, salt, and lime juice. Marinate for 15 minutes to season the flesh and firm the texture.
  2. Heat coconut oil in your pan over medium heat until it begins to shimmer and faint wisps of smoke appear. Drop in the onion, curry leaves, pandan leaf, and cinnamon stick. Cook for 5 minutes until the onions are translucent and the curry leaves are crisp and fragrant.
  3. Stir in the ginger, garlic, green chilies, and fenugreek seeds. Cook for 2 minutes until the scent of toasted ginger fills the kitchen.
  4. Lower the heat and add the roasted curry powder and chili powder. Stir constantly for 1 minute until the spices turn a shade darker and smell nutty.
  5. Pour in 1 cup of water and the dissolved tamarind paste. Bring to a gentle boil.
  6. Carefully slide the marinated fish into the liquid. Reduce heat and simmer for 8 minutes until the fish is opaque but not yet flaking apart.
  7. Pour in the 1 cup of thick coconut milk. Gently swirl the pan instead of stirring to avoid breaking the fish. Simmer for another 5 minutes until the sauce coats the back of a spoon with a velvety sheen.