Bengali style fish curry

Ingredients of this recipe: for fish curry

1 lb. Steelhead Trout or Salmon fillets cut into 2 inch squares
1 tbsp. lemon juice
3/4 tsp. salt, divided
1/3 cup coconut powder or flakes (see notes)
3-4 cloves garlic
1 tbsp. vegetable oil
1/3 cup fried onions or 1 cup chopped onions (see notes)
1 tbsp. Curry Powder
1/4 tsp. cayenne pepper
1 medium tomato, pureed
1 tsp. sugar
1 1/2 tbsps. tamarind concentrate
1/2 cup chopped fresh coriander (optional)

Method to make this recipe curry fish

• Marinate fish in lemon juice and 1/4 teaspoon salt. Set aside for 30 minutes.
• Grind garlic and coconut powder into a smooth paste, adding 1/4 cup of water.
• Heat oil in a medium saucepan; add onions and sauté until golden (skip this step if using fried onions).
• Add curry powder and cayenne pepper, stirring for a few seconds until spices turn fragrant.
• Add coconut-garlic paste. Stir for a few seconds.
• Add tomato puree, sugar, 1/2 tsp. salt, tamarind concentrate, fried onions and 1-cup water, bring to a boil and simmer for 8-10 minutes.
• Add fish pieces, bring to a gentle boil and simmer for a minute, turn the fish over and simmer for 2-3 more minutes. Do not overcook.
• Take pan off the stove, cover and let curry rest for a few minutes (fish will continue to cook).
• Taste and adjust seasonings.
• Garnish with coriander and serve on Basmati rice.