Pakistani 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 700 g of firm white fish. Rinse the fish under cold water to remove any scales or impurities, then pat it dry with paper towels. This ensures the fish will sear properly and not steam, which helps in achieving the right texture for the curry.
2. In a large, deep pan, heat 80 ml of oil over medium heat. Once the oil is shimmering, add 1 finely chopped onion. Cook the onion, stirring occasionally, until it turns golden brown and releases a sweet aroma, which should take about 5-7 minutes.
3. Add 1 tsp of turmeric to the onions, stirring well to coat them evenly. This step is crucial as it releases the turmeric's earthy flavor and vibrant color, which forms the base of the curry. Immediately add 2 chopped tomatoes to the pan, stirring to combine with the onions and turmeric.
4. Continue cooking the mixture until the tomatoes break down and meld with the onions, forming a thick paste. This should take about 5-7 minutes. The paste should be rich and aromatic, with the oil beginning to separate from the mixture, indicating it is ready for the next step.
5. Gently place the cleaned fish pieces into the pan, ensuring they are nestled into the tomato-onion paste. Sprinkle fine sea salt and black pepper to taste over the fish. Cover the pan with a lid and let the fish cook for about 5-8 minutes, turning once halfway through. The fish is done when it turns opaque and flakes easily with a fork.
6. Taste the curry for salt, adjusting as necessary to suit your preference. Serve the fish curry immediately, garnished with fresh coriander if desired, and enjoy it with warm naan or steamed rice, sharing it with family and friends as is traditional in Pakistani homes.