Ingredients:

  • 1 lb (450g) firm white fish fillets, cut into 2-inch chunks
  • 1/2 tsp (3g) turmeric powder
  • 1/2 tsp (3g) salt
  • 1/2 lime, juiced
  • 2 tbsp (30ml) coconut oil
  • 1 medium (110g) red onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15g) ginger, grated
  • 1 sprig (2g) fresh curry leaves
  • 1 cinnamon stick (2cm)
  • 2 tbsp (7g) Sri Lankan fish curry powder
  • 1 tsp (5g) chili powder
  • 1 cup (240ml) thick coconut milk
  • 1 tsp (5g) tamarind paste
  • 1 medium (110g) tomato, diced

Instructions:

  1. In a medium bowl, toss 1 lb (450g) fish chunks with 1/2 tsp (3g) turmeric powder, 1/2 tsp (3g) salt, and the juice of 1/2 lime; let marinate for 10 minutes.
  2. Heat 2 tbsp (30ml) coconut oil in a large non-stick skillet or heavy-bottomed pot over medium heat; add 1 cinnamon stick (2cm) and 1 sprig (2g) curry leaves, frying until the leaves crackle.
  3. Stir in 1 medium (110g) diced red onion, 3 cloves (9g) minced garlic, and 1 tbsp (15g) grated ginger, sautéing until the onions become translucent and fragrant.
  4. Add 2 tbsp (7g) Sri Lankan fish curry powder and 1 tsp (5g) chili powder to the pan and stir constantly for 60 seconds until the oil turns deep red; stir in 1 medium (110g) diced tomato and cook until it breaks down into a thick paste.
  5. Pour in 1 cup (240ml) thick coconut milk and 1 tsp (5g) tamarind paste, stirring until the sauce is a uniform creamy orange; bring to a gentle simmer.
  6. Gently slide the marinated fish chunks into the liquid; cover with a lid and poach for 5–7 minutes until the fish is opaque, flakes easily, and reaches a safe internal temperature of 145°F (63°C).