Fish Curry

Cut king fish into thick steaks or slices to retain juiciness and avoid drying while cooking.

Sprinkle salt and turmeric powder evenly on the fish pieces and let it rest.

Prepare the fish curry masala by making a smooth paste of ginger, garlic, coriander stems with roots, turmeric powder, degi red chili powder, oil, less spicy green chillies, and optionally curry leaves.

Grate two onions finely (preferably sambar onions) to save time. Alternatively, chop if you want to avoid tears.

Heat oil in a pan and add fenugreek seeds until golden brown, then add mustard seeds (optional) and cumin seeds.

Add grated onions and sauté until golden brown.

Fry the fish pieces until about 60% cooked. This helps the fish hold its shape in the curry and removes raw turmeric taste.

Add the prepared masala paste to the onions and gently sauté on low flame until rawness of turmeric and garlic disappears and oil separates.

Add salt to taste.

Add water or coconut milk to adjust the gravy consistency.

Add souring agent based on region (raw dried mango/lemon for North India; tamarind, dried mangosteen or Malabar tamarind for South India). Soak tamarind or Malabar tamarind if using.

Add curry leaves if using, and bring the curry to a boil.

Gently add the fried fish pieces into the boiling curry without stirring.

Simmer gently without stirring to prevent the fish from breaking until fully cooked and flavors meld.

Serve hot with roti, paratha, or rice.