A delightful and flavorful fish curry with a creamy coconut base, perfect for a quick and satisfying meal.
Cut the fish into bite-sized pieces.
Ensure the fish pieces are uniform in size for even cooking.
Heat oil in a wok or pan over medium heat.
Use a neutral oil like vegetable or canola for best results.
Add chopped onion, minced garlic, and grated ginger to the pan, and sauté until the onion is soft.
Stir frequently to prevent the garlic from burning.
Stir in the turmeric, paprika, and cumin, and cook for another minute to release the aromas.
Toast the spices briefly to enhance their flavors.
Add the crushed tomatoes and salt, and bring the mixture to a boil.
Use a wooden spoon to scrape any bits stuck to the bottom of the pan.
Reduce the heat and let the sauce simmer uncovered for 10 minutes, stirring occasionally.
Simmering allows the flavors to meld and the sauce to thicken.
Add the fish pieces and coconut cream to the sauce, and gently stir to combine.
Be gentle to avoid breaking the fish pieces.
Simmer the curry uncovered for another 10 minutes, or until the fish is cooked through.
Check the fish for doneness by flaking it with a fork.
Stir in the fresh coriander and mint just before serving.
Adding herbs at the end preserves their fresh flavor.
Serve the curry hot with steamed rice or naan bread.
Garnish with extra herbs for a vibrant presentation.
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