Andaman coconut fish curry

Ingredients

• 500 g firm fish (red snapper, grouper or mackerel), cut in pieces
• 1½ cups coconut milk (thin and thick)
• 1 onion, sliced
• 1 tomato, chopped
• 1 tsp ginger-garlic paste
• 1 tsp turmeric, 1½ tsp red chilli powder, 1 tsp coriander powder
• A small ball of tamarind, soaked in ¼ cup water
• A sprig of curry leaves and 2 green chillies
• 2 tbsp coconut oil
• Salt to taste

Method

1. Rub the fish with salt and a pinch of turmeric and keep aside.
2. Heat coconut oil, add curry leaves and green chillies, then the onion. Fry until soft.
3. Add ginger-garlic paste and the ground spices with a splash of water; cook for 2 minutes.
4. Add the tomato and cook until soft. Pour in the thin coconut milk and tamarind water and bring to a simmer.
5. Slide in the fish and cook gently for 6–8 minutes.
6. Add the thick coconut milk and heat through without boiling. Serve with rice.