Tangy Tamarind Fish Curry South Indian Seafood Delight

Ingredients

• 1 lb (450g) firm white fish fillets (cod, halibut, or snapper), cut into 2-inch pieces
• 1 tsp (5ml) ground turmeric
• 1 tsp (5ml) red chili powder (adjust to taste)
• 1 tsp (5ml) ginger-garlic paste
• 1 tbsp (15ml) lime juice
• Salt to taste
• 2 tbsp (30ml) coconut oil
• 1 tsp (5ml) mustard seeds
• 1/2 tsp (2.5ml) fenugreek seeds
• 10-12 curry leaves
• 1 medium onion, finely chopped (approx. 1 cup/150g)
• 1 tbsp (15ml) ginger-garlic paste
• 2 medium tomatoes, chopped (approx. 1.5 cups/225g)
• 1 tsp (5ml) coriander powder
• 1/2 tsp (2.5ml) ground cumin
• 1/4 tsp (1.25ml) ground turmeric
• 1 tbsp (15g) tamarind paste
• 1 cup (240ml) warm water
• 1 cup (240ml) coconut milk (full-fat for best flavor)
• 2 tbsp (30ml) chopped fresh cilantro, for garnish