A delightful fish curry simmered in a spiced coconut milk sauce, perfect for a comforting meal.
Cut the fish fillets into serving-sized pieces.
Ensure the fish pieces are of even size for uniform cooking.
Chop the onion, bell pepper, garlic, and tomatoes into small pieces.
Use a sharp knife to make chopping easier and safer.
Heat a tablespoon of oil in a large pot over medium heat.
Allow the oil to heat up fully before adding ingredients to prevent sticking.
Sear the fish pieces briefly on both sides and set them aside.
Do not cook the fish through; this step is just to develop flavor.
Add the chopped onion and bell pepper to the pot and sauté until the onion becomes translucent.
Stir occasionally to prevent burning and ensure even cooking.
Add the garlic and sauté for an additional minute.
Adding garlic later prevents it from burning and becoming bitter.
Stir in the tomatoes and cook until they soften.
Crush the tomatoes slightly with the spatula to release their juices.
Pour in the coconut milk and add the curry powder, garam masala, chili powder, tamarind paste, lemon juice, salt, and pepper. Stir well.
Taste the sauce and adjust seasoning as needed before adding the fish.
Return the fish pieces to the pot, ensuring they are submerged in the sauce. Cover and simmer until the fish is cooked through, about 10 minutes.
Avoid overcooking the fish to keep it tender and flaky.
Serve the curry hot with your choice of rice, flatbread, or vegetables.
Garnish with fresh cilantro or a squeeze of lime juice for added freshness.
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