1-Creating an authentic Indian Fish Curry starts with marinating the fish: Begin by mixing 1.1 lbs of firm fish with ½ tablespoon ginger garlic paste, ⅛ teaspoon turmeric, ¼ to ½ teaspoon Kashmiri red chili powder, and ¼ teaspoon salt. Pan-fry the marinated fish for 2 to 3 minutes per side to reduce odors, then set it aside without fully cooking it.

2-Next: heat 1 tablespoon oil in a pot and add ½ teaspoon cumin seeds to sauté. Add 2 medium sliced onions (about 1 cup) and cook until golden, followed by ½ tablespoon ginger garlic paste for 30 seconds. Stir in 2 medium chopped ripe tomatoes (¾ to 1 cup) and ½ teaspoon salt, cooking until they soften.

3-Mix in: 2 tablespoons grated coconut (or alternatives), ½ teaspoon fennel seeds if using, 1 teaspoon Kashmiri red chili powder, and ⅛ teaspoon turmeric, then sauté until fragrant. Cool and blend into a paste with 2 to 4 tablespoons water. In the same pot, heat 2 tablespoons oil, add 1 sprig curry leaves and 1 to 2 green chilies, then incorporate the paste and 1 to 1.5 teaspoons garam masala.

4-Continuing the Steps: Add 1¼ to 1½ cups water, bring to a boil, and simmer until the gravy thickens. Gently add the fried fish, cover, and cook for 3 to 4 minutes per side until it bulges slightly. Adjust salt and garnish with coriander leaves if desired. Serve with rice or roti for a complete meal. For variations, try pairing this with a refreshing coconut drink to complement the flavors.