This creamy and tangy fish curry recipe is a new favourite. Taking its cues from the cuisine of Goa, a seaside state of India where seafood and spice abounds, this simple fish curry transforms Bermuda rockfish and basic ingredients into flavoursome and delicous meal.

4 (6 to 8 oz.) portions rockfish
Salt and freshly ground black pepper, to taste
2 tablespoons ghee (or neutral oil)
1.5 tablespoons yellow mustard seeds
1.5 tablespoons ground cumin
1.5 tablespoons ground coriander
2 teaspoons ground turmeric
1-inch piece ginger, minced
Pinch of chili powder to taste
1 tablespoon garlic, minced
1 (28-ounce) can diced tomatoes
1 (15-ounce) can coconut milk
1 teaspoon tamarind paste (or substitute equal amount apple cider vinegar)
1 – 3 teaspoons granulatd sugar

4 cups basmati rice, cooked per package directions

Cilantro, chopped, for serving
Shredded coconut, for serving

To start add ghee to pan. When hot, add mustard seeds and cook until they just begin to pop (a few will jump out of the pan), about 5 minutes.
Stir in cumin, coriander, turmeric, ginger, and garlic and cook until fragrant, about 1 minute, stirring constantly.

Pour in diced tomatoes, coconut milk, and tamarind (or vinegar if using).
Season with salt & pepper and 1 to 2 teaspoons sugar, to taste.
Bring to a simmer, then reduce heat to maintain gentle simmer and allow to reduce into a saucy consistency, about 10 minutes.
Nestle fish into sauce and allow to gently poach until just cooked through, about 3 – 5 minutes. Use a thermometer to check for doneness or cut open one of the pieces if needed.

Divide rice and curry evenly among bowls.
Garnish with cilantro and coconut. Enjoy immediately.