A delightful and aromatic fish curry with a creamy coconut base, perfect for a comforting meal.
Chop the onion finely.
Use a sharp knife to avoid crushing the onion and releasing too much juice.
Heat a large skillet over medium heat and add a drizzle of oil. Sauté the onion until golden brown.
Stir frequently to prevent the onion from burning.
Add minced garlic and curry powder to the skillet. Stir and cook for 1 minute until aromatic.
Cooking the spices releases their essential oils, enhancing the flavor.
Stir in the chopped tomatoes and tomato paste. Cook for 2 minutes until the tomatoes soften.
If the mixture seems dry, add a splash of water.
Pour in the coconut milk and water, stirring to combine. Bring to a gentle simmer.
Ensure the coconut milk is well mixed before adding.
Add the fish fillets, lemon juice, and salt. Cover and cook on low heat for 10-15 minutes until the fish is cooked through.
Avoid overcooking the fish to keep it tender.
Garnish with chopped fresh coriander and serve hot with rice or bread.
Add the coriander just before serving to retain its fresh flavor.
Nutze unsere App für das beste Erlebnis
