500 Grams Boneless Fish Fillets (Any White Fish Like Tilapia Or Cod Works Well)

1 Onion, Finely Chopped

2 Tomatoes, Chopped

2 Green Chilies, Slit

1 Tablespoon Ginger-garlic Paste

Salt To Taste

1 Teaspoon Turmeric Powder

1 Teaspoon Red Chili Powder

1 Teaspoon Coriander Powder

1/2 Teaspoon Cumin Powder

Step: 1

Rinse The Fish Fillets Under Cold Water And Pat Them Dry With A Paper Towel. Cut Them Into Bite-sized Pieces.

Step: 2

In A Bowl, Mix Together The Ingredients For The Marinade: Lemon Juice, Turmeric Powder, Red Chili Powder, And Salt. Add The Fish Pieces To The Marinade And Coat Them Evenly. Let The Fish Marinate For About 15-20 Minutes.

Step: 3

Heat Vegetable Oil In A Deep Pan Or Skillet Over Medium Heat. Once The Oil Is Hot, Add The Marinated Fish Pieces And Fry Them Until They Turn Golden Brown On Both Sides. Remove The Fried Fish From The Pan And Set It Aside.

Step: 4

In The Same Pan, Add Chopped Onions And Sauté Until They Become Translucent.

Step: 5

Add Ginger-garlic Paste To The Pan And Cook For A Minute Until The Raw Smell Disappears.

Step: 6

Add Chopped Tomatoes And Green Chilies To The Pan. Cook Until The Tomatoes Become Soft And Mushy.

Step: 7

Add Turmeric Powder, Red Chili Powder, Coriander Powder, Cumin Powder, And Salt To Taste. Mix Well And Cook For A Few Minutes Until The Spices Are Well Incorporated.

Step: 8

Pour In The Coconut Milk And Bring The Curry To A Gentle Simmer. Allow It To Cook For About 5 Minutes, Stirring Occasionally.

Step: 9

Add The Fried Fish Pieces To The Curry And Gently Mix Them In, Ensuring That The Fish Is Coated With The Curry Sauce. Cook For Another 2-3 Minutes.

Step: 10

Sprinkle Garam Masala Powder Over The Curry And Give It A Final Stir. Turn Off The Heat.

Step: 11

Garnish The Boneless Fried Fish Curry With Fresh Coriander Leaves. Serve The Fish Curry Hot With Steamed Rice Or Naan Bread.