
This Indian coconut fish curry is rich, fragrant, and surprisingly easy to make at home. Tender white fish simmers in a spiced coconut sauce with onion, garlic, and ginger for a comforting dish that is perfect with steamed rice.
Cut the white fish into bite-size pieces and remove any bones. Pat dry well with paper towels.

In a bowl, season the fish with turmeric, 1 teaspoon salt, cayenne pepper, and lemon juice or cooking sake. Cover and refrigerate for 30 minutes, or marinate overnight for deeper flavor.

Finely chop the onion, garlic, and ginger. If using fresh chili, split it lengthwise and remove the seeds for a milder heat.

Measure the whole spices so they are ready to go. Lightly crush the cardamom pods with the side of a knife to release their aroma.

Heat 2 tablespoons oil in a deep skillet or saute pan over low heat. Add the cumin seeds, cloves, cardamom, cinnamon, bay leaf, and black mustard seeds if using.

Cook the spices for 30 to 60 seconds until fragrant. Add the fresh chili, if using.

Add the garlic and ginger and cook over medium heat until lightly golden. Stir in the onion and cook for 5 to 10 minutes, until soft and translucent.

Pour in the coconut milk and stir well, scraping up the onions and spices from the bottom of the pan. If you like, add chopped tomatoes or asparagus at this stage.

Bring the sauce to a gentle boil. Add the marinated fish along with any juices from the bowl.

Return the curry to a gentle simmer, then reduce the heat to low. Cover and cook for about 10 minutes, stirring very carefully once or twice so the fish does not break apart.

Check that the fish is cooked through and flakes easily. Stir in sugar, then taste and adjust with more salt if needed.

Finish with chopped cilantro and serve hot. Add a squeeze of lemon just before serving if desired.

Serve with steamed white rice, dal, or a simple Indian-style salad.

Cod, halibut, haddock, or salmon all work well in this curry. Keep the heat gentle once the fish goes in so the pieces stay intact, and refrigerate leftovers for up to 2 days.