Indian-Spiced Fish Curry

Ingredients:

For the Fish:

• 1 lb firm-fleshed white fish (cod, halibut, or tilapia), cut into 2-inch pieces
• 1 teaspoon carom seeds (optional)
• 1/2 teaspoon red chili powder or cayenne pepper
• 1/4 teaspoon turmeric powder
• 3/4 teaspoon kosher salt
• 1 teaspoon lemon juice

For the Curry:

• 1/3 cup avocado oil
• 2 medium yellow onions, finely chopped
• 7 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon Kashmiri chili powder (or paprika)
• 1/2 teaspoon red chili powder (optional)
• 1/2 teaspoon turmeric powder
• 1 1/2 teaspoons kosher salt
• 2 ripe tomatoes, finely chopped
• 3-5 Thai or bird's eye chili peppers, whole or sliced
• 1/4 teaspoon black pepper
• 1-2 tablespoons julienned ginger
• 3 tablespoons cilantro leaves, finely chopped
• 1-2 teaspoons lemon juice

Instructions:

1. Marinate the Fish: Combine fish, carom seeds, red chili powder, turmeric, salt, and lemon juice in a bowl. Set aside.
2. Make the Curry:
   • Heat oil in a large pan over medium-high heat. Add onions and sauté until golden brown.
   • Add garlic and ginger, and cook for 2 minutes more.
   • Add coriander, cumin, Kashmiri chili powder, red chili powder, turmeric, and salt. Stir to combine.
   • Add tomatoes and cook until they break down and the oil separates.
   • Add 1 cup of water and bring to a simmer. Cover and simmer for 10-15 minutes.
3. Cook the Fish: Heat a skillet with oil. Add fish pieces and cook for 4 minutes per side, or until cooked through.
4. Combine: Add cooked fish to the curry. Simmer for a few more minutes to allow the flavors to blend.
5. Serve: Garnish with green chilies, black pepper, ginger, cilantro, and lemon juice. Serve with naan, roti, or rice.

Enjoy your flavorful Indian-inspired fish curry!