Kerala Fish Curry with Coconut Milk

Mix all the spice powders together in a small bowl and set aside.

Heat coconut oil in a heavy-bottomed pot over medium heat. Add mustard seeds and let them splutter for 30 seconds. (Don't skip the coconut oil — it's what makes this authentically South Indian)

Add fenugreek seeds, then immediately add the sliced onions, minced ginger, garlic, green chilies, and curry leaves. Stir-fry for 3-4 minutes until the raw smell disappears and onions soften.

Add the ground spice mixture and stir-fry on low heat for 2 minutes until fragrant.

Pour in the water and add tamarind pulp. Bring to a boil.

Gently add the fish pieces and mix carefully to coat with the gravy. Cook for 5-6 minutes. (Handle the fish gently to prevent breaking)

Season with salt to taste and mix well.

When the gravy has thickened slightly, pour in the coconut milk and bring to a gentle boil. Remove from heat immediately. (Don't let it boil hard after adding coconut milk or it will curdle)

Serve hot with steamed rice.