- 1 ½ pounds haddock (or another mild white fish), cut into pieces
- 2 tablespoons coconut oil, divided
- ½ teaspoon mustard seeds
- 1 onion, diced
- 1 serrano, chopped
- 5 garlic cloves, chopped
- 1-inch ginger, chopped
- ½ cup water
- 1 teaspoon coriander powder
- ½ teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- 1 teaspoon salt
- ½ teaspoon tamarind paste
- ½ cup coconut milk
- Cilantro, optional
- Melt 1 tablespoon of coconut oil in saute pan and then add the mustard seeds. Once the mustard seeds begin to pop, add the onion and serrano pepper.
- Cook for 8-10 minutes, or until the onions begin to brown. Then add the garlic and ginger, stir for 30 seconds, then turn off the heat.
- Scoop everything from out of the pan and put it into a food processor or blender along with the water. Puree until smooth.
- Pour this back into the pan over medium heat. Add the spices and mix well. Then add the fish and mix well.
- Add the remaining coconut oil to the pan, cover with a lid and cook for 6-8 minutes, or until the fish is cooked through.
- Put the tamarind paste into a small bowl and then pour some of the hot liquid from the fish curry into the bowl to completely dissolve the paste. Add this back to the pan.
- Stir in the coconut milk, garnish with cilantro and serve.
- Note: this fish curry tastes better the next day.