Dairy-Free Fish Curry with Tamarind

Ingredients

• about 680 g Firm white fish fillets (cod, tilapia)
• 2 tbsp Vegetable oil
• 1 medium Onion
• 1 tbsp Ginger-garlic paste
• 2 small Green chilies
• 2 tbsp Tamarind paste
• 1/2 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• 1/2 tsp Cumin powder
• 10 leaves Curry leaves
• 2 tbsp Fresh cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut fish fillets into bite-sized pieces.
2. 2Heat vegetable oil in a large pan over medium heat.
3. 3Add chopped onion and sauté until golden brown.
4. 4Add ginger-garlic paste and green chilies, sauté for 1 minute.
5. 5Add tamarind paste, turmeric powder, red chili powder, coriander powder, cumin powder, and curry leaves. Cook for 2-3 minutes.
6. 6Add fish pieces and gently stir to coat with the spice mixture.
7. 7Add a little water (about 1/4 cup) to prevent sticking. Cover and cook until the fish is cooked through, about 10-12 minutes.
8. 8Garnish with fresh cilantro and serve hot with gluten-free roti or rice.

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