Thinly sliced red onion & cilantro leaves; cooked basmati rice or naan; & lime wedges
Directions
Combine fish, salt, cayenne pepper, & turmeric in a medium bowl & gently toss fish to evenly coat in spices.
Heat oil in a large nonstick skillet over medium-high. Working in batches to avoid crowding, cook fish pieces until lightly browned, about 2 minutes per side (the fish won't be cooked all the way through). Transfer the fish to a plate.
Heat oil in a medium-heavy pot over medium. Add mustard seeds & curry leaves. Cover & cook spices, swirling, until the mustard seeds start popping more gradually, about 30 seconds. Uncover & turn the heat to medium-high. Add ginger & garlic & cook, stirring constantly, until they begin to brown. Add chopped onion & a big pinch of salt & cook, stirring often, until onion is golden brown & jammy, 7–9 mins.
Stir in turmeric, tomatoes, & bring to a simmer. Reduce heat to medium & cook, stirring often, until tomatoes are glossy & darkened & oil starts to separate around edges of pot, 5–7 minutes.
Add coconut milk, chicken broth, & Dynasty Fish Sauce & stir to combine. Bring the curry to a simmer, then reduce heat to medium-low. Cover & cook, stirring occasionally, for 10 minutes.
Add fish to curry. Return to a gentle simmer & cook until fish is cooked & flakes easily with a fork, about 4 mins. Taste & season with more salt if needed.
Divide among bowls. Top with sliced red onion & cilantro. Serve with rice & lime wedges.
