Sri Lankan Fish Curry (Gluten-Free)

Instructions

1. 1Cut the about 680 g firm white fish fillets into about 2.5 cm pieces.
2. 2Heat the 2 tbsp coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat (175°C). Add the 1 medium onion, 4 cloves garlic, and about 2.5 cm 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 about 680 g 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 (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 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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