Sri Lankan Fish Curry (Gluten-Free)

Ingredients

• 1.5 lbs Firm white fish fillets (e.g., cod, snapper)
• 2 tbsp Coconut oil
• 1 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 2 tbsp Curry powder
• 1 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1 can Coconut milk
• 1 tbsp Tamarind paste
• 1 tbsp Tapioca flour
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 tbsp Lime juice

Instructions

1. 1Cut the 1.5 lbs firm white fish fillets into 1-inch pieces.
2. 2Heat the 2 tbsp coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 1 medium onion, 4 cloves garlic, and 1 inch ginger. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 minutes.
3. 3Add the 2 tbsp curry powder, 1 tsp turmeric powder, and 1/2 tsp chili powder to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Add the 1.5 lbs fish pieces to the pot. Cook gently for 2-3 minutes, carefully turning the pieces, until they are just opaque on the outside. Be careful not to break the fish.
5. 5Pour in the 1 can coconut milk and the 1 tbsp tamarind paste. Stir to combine. Bring the mixture to a gentle simmer over medium heat (350°F / 175°C).
6. 6In a small bowl, whisk together the 1 tbsp tapioca flour and 2 tablespoons of water until smooth, creating a slurry.
7. 7Stir the tapioca flour slurry into the simmering curry. Continue to simmer gently for 10-15 minutes, stirring occasionally, until the fish is cooked through and the sauce has thickened to your liking. The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C).
8. 8Stir in the 1 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper.
9. 9Serve the Sri Lankan Fish Curry hot, ideally with rice.

Substitutions

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