Indonesian Fish Curry

Ingredients

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

Method

1. Start by cleaning 700 g of firm white fish. Rinse the fish under cold water to remove any scales or impurities, then pat it dry with paper towels. Cut the fish into large chunks, ensuring they are uniform in size to promote even cooking.
2. In a large, deep skillet or wok, heat 80 ml of oil over medium heat. Once the oil is shimmering, add 1 finely chopped onion. Stir frequently until the onion becomes translucent and fragrant, which will take about 3 to 4 minutes.
3. Add 1 teaspoon of turmeric to the onions, stirring well to coat them evenly. This will release the turmeric's earthy aroma and infuse the oil with a vibrant yellow color, which is a hallmark of Indonesian Fish Curry.
4. Chop 2 tomatoes into small cubes and add them to the skillet. Cook while stirring occasionally until the tomatoes break down and meld with the onions, forming a thick, fragrant base. This should take about 5 minutes, and you'll notice the mixture becoming saucy.
5. Gently place the fish chunks into the skillet, nestling them into the sauce. Cook the fish, turning gently once, until it turns opaque and flakes easily with a fork, which indicates it's just cooked through. This should take about 5 to 7 minutes, depending on the thickness of the fish.
6. Season the curry with fine sea salt and black pepper to taste. Stir gently to ensure the seasoning is evenly distributed throughout the dish. Taste and adjust the seasoning if necessary, keeping in mind the balance of flavors typical in Indonesian cuisine.
7. Serve the Indonesian Fish Curry immediately, ensuring each portion has a generous amount of sauce. This dish is best enjoyed with steamed rice, allowing the flavors to be fully appreciated in a communal setting.