1. Heat the Oil

Begin by heating 2 tablespoons of coconut oil in a pan over medium heat. Once the oil is hot, add 1 teaspoon of mustard seeds and allow them to splutter, releasing their aromatic flavor.

2. Sauté Aromatics

Next, add the sliced onion and slit green chilies to the pan. Sauté these ingredients until the onions turn translucent, creating a fragrant base for your curry.

3. Add Garlic & Tomato

Incorporate 1 tablespoon of ginger-garlic paste into the mixture and cook for about a minute until fragrant. Follow this by adding 2 chopped tomatoes; cook until they soften completely.

4. Spice It Up

Now it’s time to enhance the flavors! Mix in 1 teaspoon of turmeric powder, 1 tablespoon of red chili powder, and salt to taste. Allow this mixture to cook for an additional 2 minutes so that the spices meld beautifully.

5. Add Fish

Gently place your fish pieces into the pan, ensuring each piece is well-coated with the spice mixture. Be careful not to break them apart while mixing.

6. Pour Coconut Milk

Pour in 1 cup of coconut milk along with a handful of fresh curry leaves. Reduce the heat and let it simmer on low for about 10 minutes or until the fish is cooked through and tender.

7. Finish & Serve

Before serving your delectable fish curry, squeeze juice from half a lime over it for a touch of acidity that brightens up the dish.