1 medium white onion, about 1 and ½ cups (white works best for sweetness, but red would be fine too!)
6-8 garlic cloves
6 dried Red Chillies (this is where the heat comes from, so go as easy or hard as you'd like with these)
1 Tbsp Spicewalla Whole Black Peppercorn
2 tsp Spicewalla Coriander Seeds
1 tsp Spicewalla Cumin Seeds
½ tsp Spicewalla Turmeric Powder
2 cups Coconut Milk
1 Tablespoon Tamarind paste (skip if you if you don’t have)
1 lb firm white fish cut into medium sized pieces - I used Grouper in the recipe
Rub some Red Chilli Powder, Salt, and Turmeric onto the fish before cooking - just a dusting, enough to coat evenly.
Curry Leaves (optional)
1 Tablespoon Kosher salt
¼ Cup vegetable oil (canola, grapeseed, safflower, corn, etc)
1 fresh lime
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- Heat oil in a medium sized pot (or large pan) and add in onion and fry on medium-high heat with a healthy pinch of salt.
- Toast coriander, cumin and red chillies in a separate hot pan on high heat for 2-3 minutes.
- Blitz the garlic and the cooled toasted spices, with ½ tsp of turmeric and a bit of water (¼ cup) in a food processor or blender. Blend together to make a coarse paste.
- Add the paste to cooking onions with another healthy pinch of kosher salt. Let them fry together for a while. Add in a few dried curry leaves if you have them. Fry until the paste is dry and the onions are golden brown.
- Add in coconut milk and stir well to incorporate. Once the coconut milk is bubbling add 2 cups of hot water. (If you want it to be thinner, you can add up to ½ - 1 cup more water).
- Add about 2 Tbsp of tamarind paste (optional). If no tamarind is available, add 2 tablespoons of fresh squeezed lime juice.
- Add in fish. Fish will cook in a few minutes. Once they are flaky and falling apart, you’re ready. Taste for salt and add kosher salt as necessary.
- Serve over rice with a sprig of cilantro and squeeze of fresh lime.
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