TENDER PIECES OF BONELESS FISH, gently simmeredIN A FRAGRANT BLEND OF SPICES IN A robust curry.

Serves: 4 - 6

Cook Time: 30 minutes 

INGREDIENTS:

• 3 pounds of fish filets (skinless and boneless; white, meaty fish such as cod or halibut is ideal)

• 3 tsp of salt (adjust per your taste)

• 1 ½  tsp of ground turmeric powder

• 6 tbsp of oil (Vegetable or Extra Virgin Olive oil, your choice!)

• 1 large finely grated onion

• 4 minced garlic cloves

• 2 - 3 sliced green Thai chilis (keep the chilis whole if your spice tolerance is low, let the spicy lovers pop the chilis on their plate!)

• 1 tsp of chili powder

• 1 large chopped tomato

• 2 ½ cups of warm water

• 1 tsp of ground cumin powder

• 2 tbsp of cilantro freshly chopped (to garnish)

INSTRUCTIONS:

⋄ Step 1:

Cut your fish filets into 12 equal portions. Mix 1 teaspoon of salt with ½ teaspoon of ground turmeric, rub on all sides of the fish and set aside for 30 minutes.

⋄ Step 2:

In a shallow saucepan, heat 3 tablespoons of oil over a medium-high heat. Bring heat down to a medium-high heat once oil is hot. 

⋄ Step 3:

Add your fish to the pan and fry to seal in the spices onto each piece, but do not let the filets cook through. Remove from the pan to a plate and set aside.

⋄ Step 4:

In a separate pan, heat the remaining oilover a medium-high heat.Add the 1 large finely grated onion, 4 crushed garlic cloves and 2-3 green chilis to the pan and cook, stirring for 2 minutes over a medium-high heat. If the paste is burning or sticking to the base of the pan, add a splash of water. Add remaining 2 teaspoons of salt with 1 teaspoon of ground turmeric, followed by the 1 teaspoon of chili powder, and 1 large chopped tomato. Pour in  2 ½ cups of warm water and cook for 5 minutes.

⋄ Step 5:

Keeping the pan on a medium-high heat, let the liquid reduce for 15 minutes or until the oil comes to the surface and seeps to the sides of the pan.

⋄ Step 6:

Gently return the fish filets to the pan and cover with the sauce, ensuring all sides of each filet are cooking evenly. If possible, cook the fish filets in a single layer in the pan as this will prevent them from breaking up into flakes. Lower your heat, add 1 teaspoon of ground cumin, 2 tablespoons of cilantro and cook, covered, until the filets are cooked through (this should take no longer than 5 minutes).

Serve with warm rice and enjoy! 

From our kitchen to yours, Bismillah.