Sri Lankan White Fish Curry

Ingredients

• 1½ lb White Fish, in large chunks
• 1 can coconut milk
• 2 tbsp tamarind paste (or juice of 2 limes at the end)
• 1 onion, sliced
• 3 cloves garlic + 1 tbsp ginger
• 1 tbsp curry powder + 1 tsp chili powder + ½ tsp turmeric
• 1 tsp black mustard seeds + 10 curry leaves (or bay)
• 2 tomatoes, chopped
• 2 tbsp coconut oil

Method

1. Pop the mustard seeds in hot oil, then fry the curry leaves, onion, garlic, and ginger until golden, 5 minutes.
2. Add the spice powders and tomatoes; cook until jammy, 5 minutes.
3. Pour in the coconut milk and tamarind and simmer 8 minutes to marry — the broth should taste sour-forward with heat rising behind. That tang is the Sri Lankan signature.
4. Slide in the White Fish and poach GENTLY 5–6 minutes until just cooked (145°F, flaking) — never stir hard; turn the pot instead to keep the chunks whole.
5. Rest 5 minutes off the heat (fish curries deepen as they stand) and serve with rice, spooning broth like it's the point. It is.