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Lebanese Fish Curry 2

Serves 4 to 6 Entree seafood, Fish

Lebanese Fish Curry 2

Lebanese Fish Curry 2 is a dish that finds its roots in the heart of Lebanese home cooking, where meals are prepared with a dash of intuition and a touch of tradition. Typically served during family dinners, this curry captures the essence of everyday Lebanese culinary practices, where ingredients are chosen for their quality and seasoning is guided by instinct rather than measurement.

The dish bursts with the warmth of turmeric and the sweetness of tomatoes, while the generous use of oil ensures a rich texture that envelops the firm white fish. The result is a comforting, aromatic stew that invites you to savor each bite, seasoned perfectly with just the right amount of salt and pepper, judged by hand.

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, ensuring any scales or bones are removed. Pat the fish dry with paper towels to prevent excess moisture, which can affect the cooking process. Cut the fish into large chunks, about 2 inches each, to help them hold their shape during cooking.
  2. Peel and finely chop the onion. Dice the 2 tomatoes into small cubes, ensuring to remove any excess seeds to prevent the curry from becoming too watery.
  3. In a large, heavy-bottomed pan, heat 80 ml of oil over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, releasing a sweet aroma. This should take about 3-4 minutes, and it's important to stir occasionally to prevent burning.
  4. Add the diced tomatoes to the pan with the onions. Stir in 1 teaspoon of turmeric, mixing well to coat the vegetables evenly. Cook until the tomatoes break down and the mixture becomes thick and fragrant, with the oil beginning to separate from the tomato paste.
  5. Gently place the fish chunks into the pan, nestling them into the aromatic tomato mixture. Season with fine sea salt and black pepper to taste, keeping in mind that the salt will enhance the natural flavors of the fish and spices.
  6. Cover the pan and let the fish cook gently over medium-low heat. Check occasionally, and cook only until the fish is just opaque and flakes easily with a fork, which indicates that it's perfectly cooked without being dry.
  7. Once the fish is cooked, taste the curry and adjust the salt if necessary. Serve immediately, ensuring the dish is warm and inviting, perfect for sharing at the table.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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