Cooking fish curry with my mom means bold flavours, life lessons, and a zero-waste kitchen. Fish Curry in Coconut Milk Ingredients (serves 6) For the fish 700 g firm fish (kingfish, hake, or snapper), cut into pieces 1 tbsp turmeric 1 tbsp masala mother-in-law/kashmiri 1 tsp salt 1 tbsp ginger-garlic paste 3 tbsp oil (for shallow frying) For the curry 1 large onion, sliced 6 green chilies 8 garlic cloves, kept whole 1 tbsp fresh ginger 10–12 curry leaves 4 green mangoes, quartered 10 brinjals, sliced lengthwise 1½ cups blended or grated tomatoes 1 tbsp tamarind paste (adjust to taste) 1 cup coconut milk Salt, to taste Method 1. Mix fish with turmeric, masala, salt, and ginger-garlic paste. Shallow-fry until lightly golden. Remove and set aside. 2. In the same oil (don’t waste it), sauté onion, green chilies, whole garlic cloves, ginger, curry leaves, and curry paste. 3. Add mangoes and brinjals. Mix well to coat everything in the spices. 4. Stir in tomatoes and tamarind. Simmer ...