Fish Curry

Ingredients

• 1½ lb. firm white fish (such as grouper, tilapia, or cod), cut into 2" pieces
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• 1 tsp. Kashmiri chile powder or ½ tsp. cayenne pepper
• ½ tsp. ground turmeric
• 3 Tbsp. grapeseed oil or vegetable oil
• 3 Tbsp. grapeseed oil or vegetable oil
• 1 tsp. brown mustard seeds
• 3–4 fresh or dried curry leaves (optional)
• ½ tsp. asafetida (optional)
• 1 3" piece ginger, peeled, finely grated
• 5 garlic cloves, finely grated
• Kosher salt
• 1 large red onion, chopped
• 1 tsp. ground turmeric
• 1 14-oz. can crushed tomatoes
• 1 13.5-oz. can unsweetened coconut milk (not low-fat)
• 1 cup low-sodium vegetable or chicken broth
• Thinly sliced red onion, cilantro leaves with tender stems; cooked basmati rice, wild rice, or warm naan; and lime wedges (for serving)

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