Ingredients:

• 500g firm white fish (tuna, kingfish, or any meaty fish), cut into chunks

• 1 onion (sliced)

• 2 garlic cloves

• 1-inch ginger

• Curry leaves

• 1 green chili (sliced)

• 1 tsp turmeric

• 1 tbsp Sri Lankan roasted curry powder

• ½ tsp fenugreek seeds

• Tamarind juice (1 tbsp)

• 200ml coconut milk

• Salt to taste

Instructions:

1. Rub fish with turmeric and a little salt. Let it rest for 15–20 minutes.

2. Heat oil in a clay pot or pan. Add fenugreek seeds, curry leaves, onion, garlic, and ginger. Sauté until fragrant.

3. Add curry powder, green chili, and a bit of water to form a thick paste.

4. Gently add the fish and coat with the spice paste.

5. Add tamarind juice and coconut milk. Simmer gently (do not stir too much to avoid breaking the fish).

6. Cook for about 10–12 minutes or until the fish is done and the sauce is thickened.

7. Serve with steamed rice and pol sambol (coconut relish).