Ingredients:
– 500g fish fillets (any firm white fish like cod, haddock, or tilapia)
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1-inch piece of ginger, grated
– 2 tomatoes, chopped
– 1 teaspoon ground turmeric
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon chili powder (adjust to taste)
– 1 teaspoon garam masala
– Salt to taste
– 1 cup coconut milk
– Fresh cilantro leaves for garnish
– Lemon wedges for serving
Instructions:
1. Rinse the fish fillets under cold water and pat them dry with paper towels. Cut them into bite-sized pieces and set aside.
2. Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onions and sauté until they turn translucent, about 5 minutes.
3. Add the minced garlic and grated ginger to the skillet, and cook for another 2 minutes until fragrant.
4. Stir in the chopped tomatoes and cook until they start to break down and release their juices, about 5 minutes.
5. Add the ground turmeric, cumin, coriander, chili powder, garam masala, and salt to the skillet. Cook the spices with the onion-tomato mixture for 2-3 minutes until fragrant.
6. Pour in the coconut milk and stir well to combine. Bring the curry sauce to a simmer.
7. Carefully add the fish pieces to the skillet, making sure they are submerged in the curry sauce. Cover and cook for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
8. Taste the curry and adjust the seasoning if necessary. If you prefer a thicker sauce, you can simmer the curry uncovered for a few more minutes to reduce the liquid.
9. Once the fish curry is ready, garnish with fresh cilantro leaves and serve hot with steamed rice or naan bread. Offer lemon wedges on the side for squeezing over the curry for added freshness.
Enjoy your homemade fish curry!
