Sri Lankan Style Fish Curry
Slice the fish into large chunks. In a bowl, mix together 1tsp turmeric, lime juice and salt and rub gently onto fish and let rest in fridge for about 1 hour.
To make your sauce, finely chop onions, ginger, tomatoes, garlic and chillies, keeping them all separate.
Heat a large pan over a medium–high heat and add oil. Add the cumin seeds, fenugreek seeds, mustard seeds, cardamom and gently fry for a minute until spices start to splutter.
Now add the onion, ginger, garlic, chillies and curry leaves and saute for 5 to 10 minutes, or until the onion is golden brown.
Stir in the chopped tomatoes. Let them cook for about 5 minutes or until oil starts to separate out on the edges. Add tamarind paste, coconut milk, salt and a cup of water, then simmer for 10 minutes, as the sauce reduces.
Add the fish to the sauce and simmer until the fish is cooked through and opaque. Garnish with extra green chillies and curry leaves. Serve hot with the rice.