Thai 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 preparing the fish. Rinse 700 g of firm white fish under cold water to remove any 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. Dice 2 tomatoes into small pieces. These will form the aromatic base of the curry, providing both flavor and texture.
3. In a large, heavy-bottomed pan, heat 80 ml of oil over medium heat. Once the oil is shimmering, add the chopped onion. Stir occasionally until the onion becomes translucent and soft, releasing a sweet aroma.
4. Add 1 tsp of turmeric to the onions, stirring well to coat them evenly. The turmeric will infuse the oil with a vibrant color and earthy flavor, essential for the curry's foundation.
5. Introduce the diced tomatoes to the pan. Cook them until they begin to break down and meld with the onions, creating a thick, fragrant mixture. This should take a few minutes, and you'll notice the tomatoes releasing their juices, forming a rich base.
6. Season the mixture with fine sea salt and black pepper to taste. This step is crucial for balancing the flavors, so add a little at a time, tasting as you go to ensure the seasoning is just right.
7. Gently place the prepared fish into the pan, nestling it into the aromatic base. Cover the pan with a lid and let the fish cook until it turns opaque and flakes easily with a fork, indicating it's perfectly cooked through.
8. Once the fish is cooked, taste the curry again and adjust the salt if necessary. Serve immediately, allowing the flavors to shine while the dish is hot and fresh.