Korean 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 the 700 g of firm white fish under cold running water to remove any scales or impurities. Pat the fish dry with paper towels to ensure it sears well later. Cut the fish into large chunks, about 2-inch pieces, to help them hold together during cooking.
2. Peel and finely slice 1 onion. Chop 2 tomatoes into small cubes, ensuring they are roughly the same size for even cooking. 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 sliced onion and cook, stirring occasionally, until the onion becomes translucent and soft, releasing its sweet aroma. This should take about 5 minutes.
4. Add the chopped tomatoes to the pan with the onions. Stir in 1 teaspoon of turmeric, ensuring the vegetables are well-coated and the turmeric is evenly distributed. Cook until the tomatoes break down and the mixture becomes a fragrant, thickened paste, which will take about 5 minutes.
5. Gently add the fish chunks to the pan, nestling them into the tomato-onion mixture. Increase the heat slightly to medium-high and cook the fish, turning gently once, until the pieces are just opaque and firm to the touch. This should take about 4-5 minutes, depending on the thickness of the fish.
6. Season the curry with fine sea salt and black pepper to taste, adjusting as needed to enhance the flavors. The curry should have a balanced taste, with the turmeric's earthiness complementing the sweetness of the onions and tomatoes.
7. Serve the Korean Fish Curry immediately, garnishing with fresh herbs if desired. This dish is best enjoyed hot, allowing the flavors to be fully appreciated as they mingle together.