Step 1

1 Place the fish in a nonreactive bowl or dish

Step 2

2 Sprinkle with the 1/2 teaspoon salt, turmeric, chili powder and lime juice

Step 3

3 Toss to coat, then cover and refrigerate for at least 15 minutes and up to 3 hours

Step 4

4 Meanwhile, in a mini food processor, combine the garlic, ginger, cilantro, green chiles, curry leaves, if using, and tamarind paste and process to form a paste

Step 5

5 Line a plate with a few layers of towels and place it near the stove

Step 6

6 In a large, nonstick skillet over medium-high heat, heat 3 tablespoons of oil until shimmering

Step 7

7 Working in batches, as needed, add the fish and cook until golden, about 2 minutes

Step 8

8 Use a slotted spatula to transfer the fish to the prepared plate

Step 9

9 Carefully wipe out the skillet

Step 10

10 Place it over medium heat and heat the remaining 1 tablespoon of oil until it shimmers

Step 11

11 Add the tomatoes and onion and cook, stirring occasionally, until the onion has softened, about 5 minutes

Step 12

12 Stir in the garlic-tamarind paste to combine

Step 13

13 Reduce the heat to medium-low, return the fish to the skillet and gently stir to incorporate, trying not to break up the fish pieces

Step 14

14 Once the mixture has warmed through, remove from the heat

Step 15

15 Serve with rice and chutney, if desired