Middle Eastern Fish Curry

Ingredients

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

Method

1. Begin by cleaning and drying 700 g of firm white fish. Rinse the fish under cold water to remove any scales or impurities. Pat it dry thoroughly with paper towels to ensure it sears properly later.
2. Dice 1 onion and 2 tomatoes, keeping them separate. In a large, deep skillet or a heavy-bottomed pot, heat 80 ml of oil over medium heat. Add the diced onion to the hot oil, stirring occasionally until the onion becomes soft and translucent, releasing a sweet aroma.
3. Sprinkle 1 tsp of turmeric over the softened onions, stirring to coat them evenly. The turmeric will infuse the oil with a vibrant golden color and a warm, earthy fragrance. Add the diced tomatoes to the pan, stirring to combine, and cook until the tomatoes break down into a thick, rich sauce.
4. Season the sauce with fine sea salt and black pepper to taste. Stir well to ensure the seasoning is evenly distributed throughout the sauce. Taste the sauce to adjust the salt if necessary, keeping in mind that the fish will absorb some of the seasoning.
5. Gently place the dried fish pieces into the sauce, ensuring they are submerged. Cover the pan with a lid and let the fish cook gently over low heat. Cook until the fish turns just opaque and flakes easily with a fork, indicating it is perfectly cooked.
6. Once the fish is cooked, taste the curry again for salt, adjusting if needed. Serve the Middle Eastern Fish Curry immediately, ensuring the dish is hot and ready for sharing at the table.