#Fish curry

Main Ingredients • Fish: 500g of firm-fleshed white fish (such as cod, halibut, tilapia, rohu, or seer fish), cleaned and cut into chunks. • Aromatics: 1 to 2 onions (finely chopped, grated, or pasted), 1 tablespoon ginger-garlic paste, and 1 to 2 green chilies. • Tomatoes: 1 to 2 medium tomatoes (chopped or pureed) to build the base gravy. • Base / Liquid: Coconut milk, grated coconut, or plain water (depending on whether you prefer a coastal coconut style or a North Indian/onion-tomato style). • Tangy Agent: Tamarind pulp, lemon juice, or kokum (common in South Indian and Goan styles). • Cooking Fat: Mustard oil, coconut oil, or a neutral cooking oil (2 to 3 tablespoons • Powdered Spices: • Turmeric powder (1/2 tsp) • Kashmiri or regular red chili powder (1 to 2 tsp for color and heat) • Coriander powder (1 to 1.5 tsp) • Cumin powder (1/2 to 3/4 tsp) • Garam masala (1/4 tsp, added towards the end) • Garnish: Fresh coriander leaves (cilantro