Kerala coconut milk fish curry

Pasos

1. Cut the fish fillet into uniform cubes, massage them with salt and a little turmeric, then set aside at room temperature.
2. Finely chop the red onion, crush or chop the garlic, grate the fresh ginger, and thinly slice the green chiles into rounds.
3. Heat the coconut oil in a Dutch oven over medium heat, toast the mustard seeds until they crackle and pop, then add the curry leaves to release their aroma.
4. Add the chopped onion and sweat until translucent, then stir in the garlic, ginger, and green chiles; sauté until fragrant.
5. Stir in the diced tomatoes with the remaining turmeric and the chile powder; cook, stirring, until the tomatoes have broken down and the oil rises to the surface of the mixture.
6. Pour in the coconut milk and the tamarind paste previously diluted in a little hot water. Bring to a gentle boil, then reduce the heat and simmer until the sauce coats the back of a spoon.
7. Gently nestle the pieces of fish into the simmering sauce. Cook over low heat without stirring until the fish turns opaque and flakes easily with a fork.
8. Taste and adjust the seasoning, add a squeeze of lime juice for freshness, and sprinkle with chopped fresh cilantro.
9. Let rest off the heat for a few minutes so the flavors can develop, then serve hot with basmati rice.