Simple fish curry with coconut

Ingredients:

Fish (mackerel, salmon, etc.) washed, deboned, cleaned (or use frozen filets) and cut into big pieces - 1 kg
Mustard oil (if using vegetable oil, use mustard seeds to season in the first step) - 2-3 tbsp
Fresh curry leaves - 6-7 strands
Garam masala - 2 tbsp
Tamarind paste - 2-3 tbsp
Salt - to taste
Water - about 2 cups
For paste:
Shredded coconut - 2 cups
Fresh red chillies - 3-4
Garlic - 6-8 pods
Fennel seeds - 2-3 tbsp
Coriander leaves - 1/2 bunch (optional)

Servings: 4-6
Time (cook+prep): up to 30 min

Method:
Blend the coconut, red chillies, garlic, fennel seeds, and coriander seeds to a coarse paste.

In a wok, heat the mustard oil. Add the curry leaves (if using vegetable oil, first add the mustard seeds and wait for them to crackle). Fry for a couple of minutes, then add the garam masala and stir to combine. After a couple of minutes, add the coconut paste and tamarind paste cook for 5 minutes. Add some water and the fish and cook covered on a medium flame until the fish is done (should be 10-15 minutes). Serve hot with rice.

Author: Shrinkingsodacan