Thai Fish Curry

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 and pat it dry with paper towels. Cut the fish into large chunks, about 2-inch pieces, ensuring they are uniform for even cooking. Set aside on a plate.
2. Peel and finely slice 1 onion. Dice 2 tomatoes into small pieces. These will form the aromatic base of your curry, providing depth and sweetness.
3. In a large, deep skillet or wok, heat 80 ml of oil over medium heat. Once the oil is shimmering, add the sliced onion. Stir frequently until the onion becomes translucent and soft, releasing its aroma, about 3-4 minutes.
4. Add the diced tomatoes to the skillet. Stir them into the onions and cook until the tomatoes break down and become soft, forming a thick, fragrant base. This should take about 5 minutes, and you should see the oil starting to separate from the tomato mixture.
5. Sprinkle 1 tsp of turmeric over the tomato-onion mixture, stirring well to coat everything evenly. The turmeric will give the curry a vibrant yellow color and a warm, earthy flavor.
6. Gently add the fish pieces to the skillet, nestling them into the aromatic base. Season with fine sea salt and black pepper to taste. Cook the fish, turning gently once, until it is just opaque and flakes easily with a fork. This should take about 5-7 minutes, depending on the thickness of your fish pieces.
7. Taste the curry and adjust the seasoning with more salt if necessary. The flavors should be balanced, with a hint of warmth from the turmeric and sweetness from the tomatoes. Serve the curry immediately, ensuring each serving has a generous amount of both fish and sauce.