In a large pan or skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
Add the minced garlic and grated ginger, and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
Add the Spices:
Stir in the curry powder, turmeric, cumin, coriander, and chili powder. Cook the spices for 1-2 minutes until fragrant, allowing them to bloom and release their flavors.
Make the Curry Sauce:
Pour in the coconut milk and fish stock (or water), and stir to combine. Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing the flavors to meld together.
Add the Fish:
Gently add the fish chunks to the curry sauce. Stir carefully to coat the fish in the sauce. Cover the pan and simmer for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
Finish the Curry:
Season the curry with salt and black pepper to taste. Add a squeeze of lime juice to brighten up the flavors.
Serve:
Serve the fish curry hot, garnished with freshly chopped cilantro. It’s perfect with steamed basmati rice or naan bread to soak up the flavorful sauce.
Serving and Storage Tips:
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