Keralan Fish Curry

Method

1. 1Cut the fish fillets into large pieces — about 7–8 cm each. Don't go smaller or they'll fall apart during cooking. Pat them dry with paper towels and season lightly with salt and a pinch of turmeric. Set aside.
2. 2Heat the coconut oil in a wide, heavy-bottomed pan over medium heat. Add the mustard seeds and wait for them to pop — this takes about 30 seconds. The popping means the oil is at the right temperature for tempering.
3. 3Add the curry leaves (careful — they'll splatter), sliced onion, slit green chilies, minced garlic, and grated ginger. Sauté for 4–5 minutes until the onions turn soft and translucent with barely any color — don't brown them.
4. 4Add the chopped tomatoes, turmeric, chili powder, and the measured salt. Cook for 3–4 minutes, pressing the tomatoes with the back of a spoon until they break down into a chunky sauce, then taste and adjust the seasoning.
5. 5Pour in the coconut milk and tamarind paste. Stir well to combine, bring to a gentle simmer, and cook for 8–10 minutes until the sauce thickens slightly and the raw coconut milk taste mellows out.
6. 6Gently slide the fish pieces into the sauce. Don't stack them — arrange them in a single layer so each piece is partially submerged. Here's the crucial rule: do not stir. Instead, shake the pan gently side to side every couple of minutes. This keeps the fish intact while letting the flavors penetrate.
7. 7Cover and cook on low heat for 8–10 minutes until the fish is opaque all the way through and flakes easily when pressed (63°C in the thickest piece). Let the curry rest for 5 minutes off heat — the flavors intensify as it sits. Serve with steamed rice.