Kerala style coconut fish

INGREDIENTS 

500g of firm white fish, skin removed (I used 2 fillets of snapper)

1 tsp salt

1 tsp turmeric 

1 tsp ground cumin 

1 tsp lime juice

1 onion finely chopped

2 cloves garlic, minced

1 tsp grated ginger

1 green chilli, deseeded and finely chopped (add some chilli powder if you like a bit of heat)

Oil for frying (about 2 tbsp)

I tbsp tamarind paste

1 can coconut milk

1 tbsp honey

METHOD

Cut the fish into  bite size cubes and place in a bowl along with the salt, turmeric, cumin and lime juice. Toss to combine and marinate for about 30 mins.

In a deep pan or wok, fry the onions in the oil until they begin to brown. Then add the garlic, ginger and chilli and continue to fry for about 2 mins.

Add in the fish in its marinade and gently fry until the fish is cooked on each side. Add the tamarind and stir carefully to combine. 

Add in the coconut milk and stir to combine. Cook on a low heat for about 10 mins or until Tue fish 9s cooked through, stirring occasionally so the sauce doesn't stick to the pan. Add the honey, stir it though and taste and adjust honey or salt if needed.

Serve with basmati rice.