Peruvian 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 it 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 when added to the pan.
2. Peel and finely chop 1 onion, and dice 2 tomatoes. Set these aside as they will form the aromatic base of the curry.
3. In a large skillet or wide pot, heat 80 ml of oil over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and fragrant, which should take about 5 minutes. This step releases the sweet and savory flavors of the onion into the oil.
4. Add the diced tomatoes to the skillet, stirring them into the onions. Cook until the tomatoes soften and begin to break down, creating a thick, aromatic base. This should take another 5 minutes, and you'll notice the mixture becoming more cohesive and fragrant.
5. Sprinkle 1 tsp of turmeric over the onion-tomato mixture, stirring well to combine. The turmeric will add a warm, earthy flavor and a vibrant golden color to the dish, which is characteristic of this curry.
6. Season the fish with fine sea salt and black pepper to taste, then gently add it to the skillet. Ensure each piece is nestled into the aromatic base. Cook the fish until it is just opaque and flakes easily with a fork, which indicates it is perfectly cooked without being dry.
7. Taste the curry and adjust the seasoning with additional salt if needed. Serve the Peruvian Fish Curry 2 immediately, ensuring each portion includes both fish and the rich, aromatic sauce. This dish is best enjoyed fresh, with the table set for sharing.