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Lebanese Fish Curry

Serves 4 to 6 Entree seafood, Fish

Lebanese Fish Curry

Lebanese Fish Curry is a comforting staple, often found gracing the tables of Lebanese homes during leisurely family weekends. It's a dish that doesn't rush, allowing the simple yet vibrant ingredients to meld together, creating a harmonious blend that embodies the essence of home cooking. This version is a snapshot of tradition, passed down and shared in the intimate setting of Lebanese family kitchens.

The dish offers a warm embrace of flavors, with tender white fish absorbing the aromatic turmeric and the sweetness of softened onions and tomatoes. The generous use of oil ensures a rich, satisfying texture that invites you to savor each bite. It's a dish that brings a sense of togetherness, made for sharing and enjoying among loved ones.

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. Rinse the fish under cold water and pat it dry with paper towels to remove excess moisture. This ensures that the fish will sear properly and not steam when added to the pan.
  2. Dice 1 onion and 2 tomatoes into small, even pieces. This will help them cook evenly and blend into the curry sauce. Set them aside separately as they will be added at different stages.
  3. In a large, heavy-bottomed pan, heat 80 ml of oil over medium heat. Once the oil is shimmering, add the diced onion. Stir occasionally and cook until the onion turns translucent and soft, releasing its sweet aroma.
  4. Add 1 tsp of turmeric to the softened onions and stir well. The turmeric will infuse the oil and onions with its warm, earthy flavor and vibrant color. Cook for an additional minute to allow the spice to bloom.
  5. Add the diced tomatoes to the pan. Stir to combine them with the onion and turmeric mixture. Cook until the tomatoes break down and form a thick, fragrant sauce, which should take on a rich, golden hue.
  6. Season the sauce with fine sea salt and black pepper to taste. Stir well to ensure the seasoning is evenly distributed throughout the sauce.
  7. Gently place the cleaned fish pieces into the sauce. Spoon some of the sauce over the fish to coat it. Cook the fish until it is just opaque and flakes easily with a fork, ensuring it remains tender and moist.
  8. Taste the curry and adjust the salt if necessary. Serve immediately, ensuring each portion has a generous amount of sauce and fish, embodying the spirit of sharing at a Lebanese 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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