Spicy Ginger Fish Curry

1.Heat the vegetable oil in a large pan over medium heat. Once hot, add the mustard seeds and wait until they start to pop.

2.Add the finely chopped onion and sauté for 5-7 minutes until golden brown and translucent.

3.Stir in the grated ginger, minced garlic, and slit green chilies. Cook for 2-3 minutes until fragrant, stirring frequently to avoid burning.

4.Add the chopped tomatoes to the pan. Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens into a rich sauce.

5.Mix in the turmeric powder, ground coriander, red chili powder, cumin powder, and salt. Stir well to combine all the spices with the tomato mixture. Cook for another 2 minutes to toast the spices.

6.Pour in 200 ml of water and bring the curry to a gentle simmer. Let it cook uncovered for 5 minutes to allow the flavors to meld and the sauce to slightly reduce.

7.Gently add the fish chunks to the simmering curry. Cover the pan and cook for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. Avoid stirring too much to keep the fish intact.

8.Sprinkle garam masala over the curry and stir gently to incorporate. Adjust salt and chili levels if needed.

9.Turn off the heat and squeeze the juice of half a lemon over the curry. Garnish with freshly chopped coriander leaves.

10.Serve the spicy ginger fish curry hot with steamed basmati rice or warm Indian flatbreads like naan or roti.