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PeruvianAuthentic Cuisine

Peruvian Fish Curry

Serves 4 to 6 Entree seafood, Fish

Peruvian Fish Curry

Peruvian Fish Curry brings the warmth of home kitchens to life, echoing the traditions of family tables where recipes are passed down through generations without a second thought to formal measurements. This dish is often prepared with an intuitive touch, the salt judged by hand and the richness of the oil applied generously. It captures the essence of everyday Peruvian cooking, where the focus is on the heart of the meal rather than the precision of the recipe.

The curry should feel like a comforting embrace, with the firm white fish soaking up the golden hue of turmeric and melding with the sweetness of tomatoes and the gentle bite of black pepper. The onions provide a soft, aromatic base that ties the dish together, creating a harmony that is both simple and satisfying. Serve it as it is, letting its unfussy charm shine at the center of the table, inviting everyone to share in its warmth.

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 running water to remove any scales or impurities. Pat the fish dry 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. Dice 2 tomatoes into small cubes, removing the seeds if desired for a smoother sauce. In a large, heavy-bottomed pot, heat 80 ml of oil over medium heat until it shimmers. Add the chopped onion to the pot, stirring occasionally until it becomes translucent and soft, about 3-4 minutes.
  3. Add the diced tomatoes to the pot with the onions. Stir in 1 teaspoon of turmeric, allowing the spices to bloom in the oil. Cook the mixture until the tomatoes break down into a thick, fragrant sauce, about 5-7 minutes. This base should have a rich golden color from the turmeric.
  4. Gently place the fish chunks into the pot, nestling them into the tomato and onion mixture. Season with fine sea salt and black pepper to taste. Cover the pot and let the fish cook gently over medium-low heat. The fish is done when it turns opaque and flakes easily with a fork, which should take about 5-8 minutes.
  5. Once the fish is cooked through, taste the curry for seasoning. Adjust the salt if necessary, remembering that Peruvian home cooking often relies on a generous hand with seasoning. Serve the fish curry immediately, ensuring each serving has a good amount of the aromatic sauce.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

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