Step 1

Cut the fish into 2 - 3 inch pieces (this doesn’t have to precise).

Step 2

Place the fish in a bowl, along with all the other marinade spices. Mix to coat and let the fish marinate for 10 - 20 minutes.

Step 3

While the fish is marinating, prep and start to cook the curry.

Step 4

Heat about 1 - 2 tbsp of oil in a medium to large size pot, over medium heat. Preferably use vegetable oil, canola oil, or coconut oil.

Step 5

When the oil has heated, add the onion, and saute until it starts to soften. Then add the garlic and ginger, and saute until the onion has further softened.

Step 6

Add the curry leaves, green chili, turmeric, curry powder, cardamom, cumin, black pepper, cayenne pepper and cinnamon. Saute for about 30 - 60 seconds until the spices become fragrant, but take care not to let them burn.

Step 7

Add the fish and tamarind, and gently mix until the fish is coated with all the spices.

Step 8

Add the coconut milk and stir it in.

Step 9

Bring the curry to a boil over medium high / high heat. Then lower the heat to a gentle simmer, and simmer the curry without the lid for about 20 minutes or until the fish is cooked through.

Step 10

Taste and add more salt and/or tamarind to taste.

Step 11

Let the curry sit for at least another 10 - 20 minutes if you can, before serving. This allows the flavors to develop further. Leftovers taste even better!

Step 12

Serve the fish curry with rice or roti, and other curries or side dishes.