Madras Fish Curry Recipe A South Indian Delight

Ingredients

• 1 1/2 lbs (680g) firm white fish fillets (cod, haddock, or tilapia), cut into 2-inch pieces
• 1 tbsp (15 ml) lemon juice
• 1/2 tsp (2.5 ml) turmeric powder
• 1/4 tsp (1.25 ml) salt
• 2 tbsp (30 ml) vegetable oil (or coconut oil for extra flavour)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch (2.5 cm) ginger, grated
• 1-2 green chilies, finely chopped (adjust to your spice preference)
• 2 tbsp (30 ml) Madras curry powder
• 1 tsp (5 ml) ground coriander
• 1/2 tsp (2.5 ml) ground cumin
• 1 (14.5 oz / 411g) can diced tomatoes, undrained
• 1 cup (240 ml) coconut milk (full-fat or light, your choice)
• 1/2 cup (120 ml) water
• 1 tbsp (15 ml) tomato paste
• 1 tsp (5 ml) sugar (optional, to balance acidity)
• 1/2 tsp (2.5 ml) salt (or to taste)
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving