Ingredients:

• 2 pounds firm white skinless fish fillets (pollock, cod, haddock, sea bass) cut into 2-inch chunks
• 1/2 teaspoon salt, or more as needed
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• juice of 1 lime
• 2 cloves garlic
• 1-inch piece peeled ginger root, coarsely chopped
• 1/2 cup chopped cilantro leaves and tender stems
• 2 or 3 small green chiles, such as serrano, stemmed and seeded if you want less heat
• 2 fresh/frozen curry leaves (optional) OR bay leaves OR grated lime zest
• 1 tablespoon tamarind paste (OR 1 tbsp vinegar + 1 tbsp brown sugar OR dates)
• 1/4 cup vegetable oil
• 1 medium onion, chopped (1 cup)
• 2 vine-ripened tomatoes, cut into small dice

Instructions:

1. Place the fish in a nonreactive bowl or dish. Sprinkle with the 1/2 teaspoon salt, turmeric, chili powder and lime juice. Toss to coat, then cover and refrigerate for no more than a few hours.
2. Meanwhile, combine the garlic, ginger, cilantro, green chiles (to taste), curry leaves, if using, and tamarind paste in a mini food processor. Puree to form a paste; transfer to a bowl.
3. Line a plate with a few layers of paper towels. Heat 3 tablespoons of the oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, add the fish (working in batches, as needed). Cook for about 2 minutes per side until golden. Use a slotted spatula to transfer the fish to the lined plate.
4. Wipe out the skillet, then add the remaining tablespoon of oil and heat over medium heat. Add the onion and tomatoes; cook for 5 to 8 minutes until the onion has softened, then stir in the garlic-tamarind paste. Reduce the heat to medium-low; return the fish to the skillet and gently stir to incorporate, trying not to break up the fish pieces.
5. Once the mixture has warmed through, the fish curry is ready to serve.

Serves about 6.