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Export 21 ingredients for grocery delivery
Step 1
Cut fish into large cubes. Place in a glass bowl with ground turmeric, lime juice and salt. Mix well. Cover with cling film and marinate in the fridge for 30 minutes.
Step 2
Heat oil in a heavy-bottomed cooking pot on high. Add cinnamon, mustard, cumin, fenugreek, fennel, lemongrass and curry leaves. Sauté for a few seconds until the spices are fragrant and start to crackle and pop.
Step 3
Reduce heat to medium. Add onion and green chilli. Cook for 6-8 minutes until onion softens.
Step 4
Add garlic. Sauté for a few seconds until golden.
Step 5
Add black pepper, salt, cardamom, ground coriander and tomatoes. Cook for 5-6 minutes, stirring occasionally until tomatoes have softened and are starting to caramelize.
Step 6
Add tamarind paste and coconut milk. Check for seasoning and adjust salt if necessary. Reduce heat to medium-low, cover and simmer for 8 minutes.
Step 7
Add marinated fish and pandan leaf (if using). Cover and simmer on medium-low for another 5-6 minutes until fish is cooked through. Remove from heat, garnish with coriander leaves and serve hot with steamed rice.