Brasileiro Fish Curry 2

Ingredients

• 700 gfirm white fish
• 1onion
• 2tomatoes
• 80 mloil
• 1 tspturmeric
• to tastefine sea salt and black pepper

Method

1. Start by cleaning and drying 700 g of firm white fish. Cut the fish into large chunks, about 2 inches each, ensuring they are uniform in size for even cooking. Pat them dry with paper towels to remove excess moisture, which will help them sear better later.
2. Peel and finely chop 1 onion. Dice 2 tomatoes into small pieces. In a large, deep skillet or a heavy-bottomed pot, heat 80 ml of oil over medium heat. Once the oil is shimmering, add the chopped onion and cook until it becomes translucent and soft, stirring occasionally to prevent browning.
3. Add the diced tomatoes to the skillet with the onions. Stir in 1 teaspoon of turmeric, mixing well to coat the vegetables. Cook until the tomatoes break down and the mixture becomes fragrant, with the turmeric releasing its earthy aroma.
4. Gently place the fish chunks into the skillet, nestling them into the aromatic mixture. Season with fine sea salt and black pepper to taste. Cover the skillet and cook the fish over medium heat until it is just opaque and flakes easily with a fork, about 5 to 7 minutes depending on thickness.
5. Once the fish is cooked through, taste the sauce and adjust the seasoning with more salt if needed. Serve the Brasileiro Fish Curry 2 immediately, ensuring each portion has a generous amount of the aromatic sauce.