South Indian Fish Curry
Tangy tamarind-based fish curry with coconut milk — a coastal Indian classic. Use any firm white fish. Tilapia and cod work great.
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🛒 Ingredients
- 1.5 lbs, cut into chunks firm white fish fillets (tilapia, cod)
- 1 can (13.5 oz) coconut milk
- 2 medium, diced tomatoes
- 1 tbsp (sub 2 tbsp lemon juice) tamarind paste
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1 tsp mustard seeds
- 12 curry leaves
- 2 tbsp vegetable oil
- 1 medium, sliced onion
👨🍳 Instructions
- 1Heat oil in a deep pan, add mustard seeds and curry leaves — let pop and sizzle
- 2Add sliced onion, cook until soft and golden, 6 minutes
- 3Add tomatoes, coriander powder, and turmeric — cook until tomatoes break down, 5 minutes
- 4Stir in coconut milk and tamarind paste, bring to a gentle simmer
- 5Add fish pieces, cover and cook on medium-low until fish is opaque and flaky, 8-10 minutes
- 6Do not stir — gently spoon sauce over fish instead
- 7Serve immediately over rice
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