Ingredients

2 1/2 tbsp Kashmiri chilli powder

1 tbsp coriander

2 tsp cumin

1 tsp turmeric

1/2 tsp fenugreek powder

3/8 tsp ground cloves

6 cloves garlic, minced

1 tbsp fresh ginger, finely grated

2 tbsp tamarind puree

1/2 red onion, chopped

6 tbsp water (plus more if needed)

3 tbsp vegetable oil

1/2 tsp black mustard seeds

1/2 red onion, cut in half again and thinly sliced

1 tbsp tomato paste

2/3 cup canned tomato pulp (Mutti), or tomato passata or crushed tomato

2/3 cup water

400ml (14oz) full-fat coconut milk

1 1/4 tsp cooking or kosher salt (or 3/4 tsp fine table salt)

1 1/2 tsp sugar

1/4 tsp pure chilli powder (not US chili powder)

2 long green chillies, cut lengthwise and deseeded (optional)

1 tomato, cut into 2.5cm (1″) chunks

600g (1.2 lb) firm-fleshed white fish, cut into 3cm (1.25″) cubes

1/4 cup fresh coriander (cilantro) leaves

Finely sliced green chillies (optional)

Basmati rice, to serve

Instructions

Step 1: Make the curry paste by placing Kashmiri chilli powder, coriander, cumin, turmeric, fenugreek powder, ground cloves, minced garlic, grated ginger, tamarind puree, chopped red onion, and 6 tablespoons water in a tall jug. Blitz with a blender on high for 5 to 10 seconds until smooth, adding more water if needed to create a puree.

Step 2: Heat vegetable oil in a large pot over medium heat. Add black mustard seeds and let them sizzle for about 30 seconds, taking care as they may pop.

Step 3: Add the sliced red onion and sauté for 3 minutes until the edges start to turn golden.

Step 4: Add the prepared curry paste and cook for 3 minutes to evaporate excess water and allow the spices to bloom, stirring occasionally.

Step 5: Increase heat to medium-high, add tomato paste and canned tomato pulp, and cook for 2 minutes, stirring frequently.

Step 6: Pour in 2/3 cup water, coconut milk, sugar, salt, and pure chilli powder (if using). Stir and bring to a gentle simmer over low heat.

Step 7: Simmer for 2 minutes, then add tomato chunks and green chillies (if using).

Step 8: Cook for another 3 minutes, stirring occasionally, until the sauce thickens somewhat.

Step 9: Add the fish cubes to the pot, stir gently, and cook for 3 to 4 minutes until the fish flakes easily and is cooked through.

Step 10: Remove from heat, transfer to a serving bowl, and garnish with fresh coriander leaves and sliced green chillies if desired. Serve hot with basmati rice.

Tips & Variations

Use firm white fish such as cod, halibut, or snapper to hold shape during cooking.

Add tamarind or lime juice to adjust tanginess to your preference.

For a milder curry, reduce or omit the green chillies and Kashmiri chilli powder.

Garnish with fresh coconut slices or a drizzle of coconut cream for extra richness.

Substitute coconut milk with coconut cream for a thicker, creamier curry.

FAQs

Can I use frozen fish for this curry?

Yes, frozen fish can be used. Thaw it fully and pat dry before cooking to prevent excess moisture from thinning the curry.

Is it possible to make this curry without tamarind?

If you don’t have tamarind puree, you can substitute with a splash of lemon or lime juice to add acidity, but the flavor will be slightly different from the traditional tanginess tamarind provides.