South Indian Coconut Fish Curry With Tinned Mackerel And Tamarind

Curry:

1 x 400g tin middle cut/mackerel (or any firm-fleshed white fish)

1 medium onion, finely diced

2 medium tomatoes, grated or blended

1 x 400ml can coconut milk

2 tbs coconut oil

1 tbs ginger and garlic paste

2 tsp tamarind paste

1 tsp sugar

1 tbs fish sauce 

a generous handful of fresh or dried curry leaves

Tempering:

1 tsp black mustard seeds

1 tsp cumin seeds (jeera)

2 dried or fresh red chillies

Spice blend:

2 tsp Kashmiri masala

1½ tsp curry powder

½ tsp turmeric

1 tsp cumin (jeera) powder

1 tsp coriander (dhania) powder 

Method 

Tempering: heat the coconut oil in a wide, heavy-based pot or kadai over medium-high heat. Once hot, add the mustard seeds and cumin seeds. Let them crackle and pop for about 30 seconds until fragrant. Add the curry leaves and red chillies. Fry for another 30 seconds until the leaves are crisp and aromatic.

Building the base: add the diced onion and fry, stirring occasionally, until soft and lightly golden, around 6 to 8 minutes. Add the ginger and garlic paste, and cook for 2 to 3 minutes until the raw smell cooks off completely. Add all the dry spices: Kashmiri masala, curry powder, turmeric, cumin powder and coriander powder. Stir well and cook for 1 to 2 minutes, adding a small splash of water to form a loose paste and to prevent burning.

Curry: add the blended or grated tomato, and stir to combine. Cook on medium heat, stirring occasionally, until the tomato breaks down fully and the oil begins to separate at the edges of the pot, around 8 to 10 minutes. This is your flavour foundation. Pour in the coconut milk, followed by the tamarind paste, sugar and fish sauce. Stir well and bring to a gentle simmer. Add the fish directly into the sauce and allow it to poach gently over low to medium heat. Do not stir vigorously – you want the fish to hold together. Leave the pot uncovered and simmer for 10 to 12 minutes until the curry thickens to your liking. Taste and adjust the salt, sugar or tamarind as needed.

Serve over steamed basmati or jasmine rice. Garnish with a few fresh curry leaves and a wedge of lime on the side. This tastes better the next day.

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