1 tsp carom seeds (ajwain) – optional but recommended

1/2 tsp red chili powder or cayenne pepper

1/4 tsp turmeric powder

3/4 tsp kosher salt

1 lb firm-fleshed white fish (cod, halibut, or tilapia), cut into 2-3″ pieces

1 tsp lemon juice

For the Fish Curry:

1/3 cup + 2 tbsp avocado oil (or other neutral oil), divided

2 medium yellow onions, finely chopped

7 garlic cloves, finely chopped

1-inch piece ginger, finely chopped

1 tsp coriander powder

1 tsp cumin powder

1 tsp Kashmiri chili powder (or paprika as a substitute)

1/2 tsp red chili powder or cayenne pepper (optional for extra heat)

1/2 tsp turmeric powder

1 1/2 tsp kosher salt

2 ripe tomatoes, finely chopped

For the Finish:

3–5 Thai or bird’s eye green chili peppers, whole or sliced vertically in half

1/4 tsp freshly ground black pepper

1–2 tbsp julienned ginger

3 tbsp cilantro leaves, finely chopped

1–2 tsp lemon juice