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 fish fillets into 1-inch pieces.
2. 2Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion, garlic, and ginger and sauté until softened, about 5 minutes.
3. 3Add curry powder, turmeric powder, and chili powder. Cook for 1 minute more, stirring constantly.
4. 4Add the fish and cook gently for 2-3 minutes, being careful not to break the fish.
5. 5Pour in the coconut milk and tamarind paste. Bring to a simmer.
6. 6In a small bowl, whisk together tapioca flour and 2 tablespoons of water to create a slurry.
7. 7Stir the tapioca flour slurry into the curry. Simmer for 10-15 minutes, or until the fish is cooked through and the sauce has thickened.
8. 8Stir in lime juice, salt, and pepper.
9. 9Serve hot with rice.

Substitutions

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