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.