Mangalorean fish curry

Method

1. 1 Roast dried Byadgi chilies with coriander powder for 3 minutes, then grind them together with grated coconut, turmeric, and tamarind juice to make a wet masala.
2. 2 Masala is a blended curry sauce made with coconut milk or water, not a dry sautéed sauce; it's a type of smooth, creamy, coastal-style curry.
3. 3 Sauté mustard seeds in oil until they pop, then add red onion and curry leaves.
4. 4 Pour in the masala sauce and simmer for 12 minutes until the sauce thickens and the raw coconut flavor disappears.
5. 5 Lower the heat and place the fish fillet into the sauce, shaking the pan instead of stirring to prevent the fish from breaking apart.
6. 6 Cook for 10 minutes, then turn off the heat and let the fish rest for 10 minutes to absorb the sauce.

With an appliance

• Oven 50 min

  Replace steps 5–6: place the fish in the masala, cover tightly and simmer on the middle rack of the oven at 170 degrees for 10 minutes, then let it rest for 10 minutes; do not stir so the fish pieces do not break apart.