Eastern European Fish Curry 2

Ingredients

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

Method

1. Begin by cleaning the 700 g of firm white fish under cold running water to remove any scales or impurities. Pat the fish dry thoroughly with paper towels to ensure it sears well later. Cut the fish into large chunks, about 2 inches each, which will help them hold together during cooking.
2. Peel and finely chop 1 onion. Dice 2 tomatoes into small cubes. Set these aside as they will form the aromatic base of the curry.
3. In a large, heavy-bottomed pan, heat 80 ml of oil over medium heat. Add the chopped onion and sauté until it turns translucent and soft, stirring occasionally. This should take about 5 minutes and will form the foundation of the curry's flavor.
4. Add the diced tomatoes to the pan and stir well. Cook until the tomatoes break down and meld with the onions, forming a thick, fragrant paste. This will take a few minutes, and you'll notice the oil beginning to separate from the mixture, which is a sign that the base is ready.
5. Sprinkle 1 tsp of turmeric over the onion-tomato mixture and stir to combine. The turmeric will give the curry its characteristic golden hue and earthy flavor. Cook for another minute until the turmeric is well incorporated and fragrant.
6. Gently add the fish chunks to the pan, nestling them into the aromatic base. Cook the fish on medium heat, turning gently once, until the pieces are just opaque in the center. This indicates they are cooked through without being overdone, preserving their texture.
7. Season the curry with fine sea salt and black pepper to taste. Stir gently to ensure the seasoning is evenly distributed, being careful not to break the fish pieces. Serve the curry immediately, allowing the flavors to be enjoyed at their peak.