Middle Eastern 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. Rinse the fish under cold running water to remove any scales or impurities. Pat it dry thoroughly with paper towels to ensure it sears well later. Cut the fish into large chunks, about 2 inches each, and set aside.
2. Peel and finely chop 1 onion. Heat 80 ml of oil in a large, heavy-bottomed pan over medium heat. Add the chopped onion, stirring occasionally, until it becomes soft and translucent, releasing a sweet aroma. This will take a few minutes, and the onion should not brown.
3. Dice 2 tomatoes and add them to the pan with the onions. Stir in 1 teaspoon of turmeric, allowing the spices to coat the vegetables evenly. Cook until the tomatoes break down into a sauce, with the mixture turning a rich golden color and the oil starting to separate from the spices.
4. Gently place the fish chunks into the pan, nestling them into the sauce. Increase the heat slightly to medium-high. Cook the fish for about 3 to 5 minutes, turning once, until the pieces are just opaque and flake easily with a fork. Be careful not to overcook, as the fish should remain tender.
5. Season the curry with fine sea salt and black pepper to taste. Stir gently to combine, ensuring the seasoning is evenly distributed. Taste a small piece of fish to check the seasoning, adjusting if necessary.
6. Serve the Middle Eastern Fish Curry immediately, while it's hot and fragrant. This dish is best enjoyed family-style, straight from the pan, with warm bread or rice to soak up the flavorful sauce.