Peruvian Fish Curry 2

Name: Peruvian Fish Curry 2
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 700 g firm white fish; 1 onion; 2 tomatoes; 80 ml oil; 1 tsp turmeric; to taste fine sea salt and black pepper

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Peruvian Fish Curry 2 is a cherished staple at home tables across Peru. This dish is not reserved for special occasions or ceremonies; rather, it is a comforting meal that appears on weekday dinner tables, showcasing the simplicity and warmth of Peruvian home cooking. Here, measurements are guided by intuition, with salt judged by hand and oil used with a generous touch, reflecting the heart of family-style meals.

The curry is vibrant yet uncomplicated, with the firm white fish absorbing the golden hue of turmeric, while onions and tomatoes melt into a rich, flavorful base. The dish is savory with a gentle hint of spice, seasoned just right with fine sea salt and freshly cracked black pepper. It’s meant to be shared, inviting everyone to gather around and savor a taste of everyday Peruvian life.

Ingredients

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

Method

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.
Peel and finely chop 1 onion, and dice 2 tomatoes. Set these aside as they will form the aromatic base of the curry.
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.
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.
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.
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.
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.