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
1. 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.
2. Toast coriander, cumin and red chillies in a separate hot pan on high heat for 2-3 minutes.
3. 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.
4. 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.
5. 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).
6. Add about 2 Tbsp of tamarind paste (optional). If no tamarind is available, add 2 tablespoons of fresh squeezed lime juice.
7. 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.
8. Serve over rice with a sprig of cilantro and squeeze of fresh lime.