Masala Fish Curry

Estimated — 7 ingredients not in food database (100% mass accounted for)

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Method

1. 1Clean 400 g of fresh white fish (like kingfish or pomfret), remove skin and bones, then cut into 2-3 cm pieces. Pat dry with a clean cloth.
2. 2Marinate the fish pieces with 1 tsp salt, 1 tsp turmeric powder, and 1 tbsp lemon juice. Let sit for 10 minutes.
3. 3Heat 2 tbsp coconut oil in a deep pan over medium heat. Add 1 finely chopped onion and sauté until golden brown.
4. 4Add 1 finely chopped green chili, 1 tsp grated ginger, and 1 tsp crushed garlic. Sauté for 1 minute until fragrant.
5. 5Add 1 tsp cumin seeds, 1 dried red chili, and 1 bay leaf. Fry for 10 seconds until aromatic.
6. 6Mix in 2 tbsp tomato puree and 1 tsp red chili powder. Cook for 2 minutes until oil starts to separate.
7. 7Add 100 ml water and bring to a gentle simmer. Stir in the marinated fish pieces carefully.
8. 8Cook for 8–10 minutes, stirring gently once or twice, until the fish is cooked through and the gravy thickens slightly.
9. 9Garnish with 1 tbsp fresh coriander leaves and serve hot with steamed rice or appam.