Step 1

Heat the pan to medium heat, add mustard seeds, cumin seeds, and curry leaves. Let them sizzle for a few seconds, then add chopped shallots and cook until soft and translucent.

Step 2

Next, garlic paste and ginger paste and continue sautee until the onions are brown. Then add the chopped tomatoes and cook until the tomatoes are reduced and oil separates.

Step 3

Add ground spices, turmeric, chilli, garam masala, and coriander powder. Stir it well for a few seconds until fragrant.

Step 4

Pour the warm water in and let it simmer for 2-3 minutes. Then add the coconut milk and salt to taste. Bring it to a simmer.

Step 5

Now, place the monkfish pieces in the curry sauce and cook for 3-4 minutes or until cooked through.

Step 6

Stir in tamarind juice and green chillies. Let it cook for another 1-2 minutes. Turn off the heat and finish with coriander.

Step 7

Transfer to a serving plate and serve with plain basmati rice, naan, or chapati.