Ingredients:

  • 1/4 cup (15g) tamarind paste or seedless pulp
  • 1/2 cup (120ml) warm water
  • 2 tbsp (30ml) neutral oil
  • 1 tsp (5g) mustard seeds
  • 1 medium onion, finely diced (approx. 150g)
  • 3 cloves garlic, minced (approx. 9g)
  • 1 tbsp (15g) fresh ginger, grated
  • 2 ripe tomatoes, finely chopped (approx. 250g)
  • 1 cup (240ml) water or fish stock
  • 1 tbsp (15g) Madras curry powder
  • 1 tsp (2g) turmeric powder
  • 1 tsp (2g) Kashmiri red chili powder
  • 1/2 tsp (1g) ground cumin
  • 1.5 lb (680g) snapper fillets, cut into 1-inch chunks
  • 1/4 cup (60ml) coconut milk
  • 2 tbsp (8g) fresh cilantro, chopped
  • 1 tsp (5g) lemon juice

Instructions:

  1. Soak the tamarind paste in warm water for 10 minutes, mash it into a smooth slurry, strain through a fine-mesh sieve into a bowl, and discard the solids.
  2. Heat neutral oil in a heavy-bottomed skillet over medium heat. Once shimmering, add mustard seeds and wait until they begin to pop.
  3. Stir in the diced onions and sauté for 5 minutes until translucent.
  4. Add the minced garlic and grated ginger, cooking for another 60 seconds until fragrant.
  5. Stir in the turmeric, Madras curry powder, Kashmiri red chili powder, and ground cumin to bloom the spices in the oil.
  6. Add the chopped tomatoes and cook until softened and integrated into the spice base.
  7. Pour in the strained tamarind liquid and the water or fish stock, stirring to combine.
  8. Gently nestle the snapper chunks into the simmering sauce and poach until the fish is cooked through and velvety.
  9. Stir in the coconut milk for a creamier finish, then finish with fresh lemon juice and chopped cilantro.