Sri Lankan Fish Curry Taste Paradise in Every Bite

Ingredients

• 1.5 lbs (680g) firm white fish fillets (e.g., cod, snapper, halibut), cut into 2-inch chunks
• 1 tbsp (15ml) fresh lime juice
• 1 tsp (5g) ground turmeric
• 1 tsp (5g) ground black pepper
• 1/2 tsp (2.5g) salt
• 2 tbsp (30ml) coconut oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, finely chopped (adjust to taste)
• 1 sprig curry leaves (about 15 leaves)
• 1 tsp (5g) ground coriander
• 1/2 tsp (2.5g) ground cumin
• 1/4 tsp (1.25g) ground fenugreek
• 1/4 tsp (1.25g) ground cardamom
• 1/4 tsp (1.25g) chili powder (adjust to taste)
• 1 (14 oz/400ml) can full-fat coconut milk
• 1 (14.5 oz/411g) can diced tomatoes, undrained
• 1 tbsp (15ml) tamarind paste or concentrated tamarind pulp.
• 1/2 cup (120ml) water
• 1/2 tsp (2.5g) salt (adjust to taste)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)