⏳ Yield & Time

Yield: 1 servings

Preparation Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

🍽 Ingredients

• 1 (6-ounce) fillet Snapper fillet (or other firm white fish)
• 1 tablespoon Coconut oil
• 1 teaspoon Mustard seeds
• 2-3, or to taste Dry red chilies
• a small sprig Curry leaves
• 1/2 medium Onion, finely chopped
• 1 teaspoon Ginger-garlic paste
• 1/4 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1/2 teaspoon Cumin powder
• 1/2 teaspoon, or to taste Chili powder
• 1/2 medium Tomatoes, chopped
• 1 tablespoon Tamarind pulp
• to taste Salt
• for garnish Fresh coriander leaves
• 1 cup (optional) Basmati rice

📖 Instructions

1. First, prepare the fish: Rinse your chosen fish fillet (I love using snapper!) thoroughly under cold water. Pat it dry with paper towels; this prevents excessive steaming and keeps the fish nice and moist. Gently score the fish skin (optional, for better presentation and even cooking).
2. Next, steam the fish: Place the prepared fish fillet in a heatproof plate or dish that fits comfortably inside your steamer. Steam over medium heat for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. Don’t overcook it or it will become dry and rubbery!
3. Now for the curry: Heat coconut oil in a large pot or pan over medium heat. Add the mustard seeds; once they start popping, add the dry red chilies (adjust quantity to your spice preference) and curry leaves. Sizzle these aromatics for about 15 seconds – you want them to release their flavor, not burn.
4. Next, add the onions and ginger-garlic paste: Sauté until the onions soften and turn translucent, about 5 minutes. I add a pinch of turmeric powder at this stage to enhance the vibrant yellow color of the curry. If your onions start to brown too quickly, lower the heat.
5. Time for the spices: Add the coriander powder, cumin powder, and chili powder. Stir well and cook for a minute to toast the spices slightly, releasing even more flavor. Be cautious; don't burn the spices. That would ruin the delicate balance of flavors.
6. Add the tomatoes and tamarind pulp: Cook until the tomatoes soften. This should take about 5-7 minutes. Make sure everything is well combined. It's all about the blending of those amazing South Indian spices!
7. Finally, the fish! Gently add the steamed fish to the curry. Simmer for 2-3 minutes, just to allow the fish to absorb the incredible flavors of the curry. Be super careful not to break the fish during this step!
8. Garnish and serve: Remove the curry from the heat and garnish with fresh coriander leaves. Serve hot, either on its own or with steamed rice. Trust me, the combination is divine!
9. I always like to finish with a little extra advice: Taste the curry at every step. Adjust the spices, salt, and tamarind pulp according to your taste. And, remember, cooking is about having fun. Don't be afraid to experiment and make it your own!

📝 Notes

• Adjust the amount of chili powder to control the spiciness. If you're unsure, start with less and add more to your liking.
• Feel free to experiment with other spices to enhance the flavour profile.
• Ensure the fish is fully cooked before adding to the curry to prevent it from breaking apart. Using a meat thermometer helps to ensure your fish is cooked to safety temperatures.
• Serving with steamed basmati rice is highly recommended. The fluffy rice complements the creamy curry and provides an elegant textural contrast to the tender fish..