[Indian] How to cook Fish in coconut (narial machhli)

Ingredients

• 60 ml (¼ cup) mustard oil
• 2½ tsp black mustard seeds
• ⅓ cup curry leaves, plus extra, fried, to serve
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tbsp finely chopped ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• 1½ tsp ground cumin
• 1 tsp Kashmiri chilli powder
• 2 tomatoes, peeled (see Note), chopped
• ½ tsp ground turmeric
• 1 tsp raw sugar
• 375 ml (1½ cups) coconut milk
• 1½ tsp ground coriander
• 20 g tamarind pulp (block form), soaked in 125 ml (½ cup) boiling water
• ½ cup freshly grated coconut (see Note)
• 1 kg firm white fish fillets, skin removed
• sliced red bird’s-eye chillies and steamed rice, to serve

Directions