West African Fish Curry

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. 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 chop 1 onion. Dice 2 tomatoes into small cubes. In a large, heavy-bottomed pot or deep skillet, heat 80 ml of oil over medium heat. Add the chopped onion to the hot oil and sauté until it becomes translucent and fragrant, stirring occasionally to prevent it from browning.
3. Add the diced tomatoes to the pot with the onions. Stir in 1 teaspoon of turmeric, ensuring the spices coat the vegetables evenly. Cook the mixture until the tomatoes have softened and released their juices, creating a thick, aromatic base. This should take a few minutes, and you'll notice the oil beginning to separate from the tomato mixture.
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 with a lid and allow the fish to cook, stirring occasionally, until it is just opaque and flakes easily with a fork. The fish should be tender but not falling apart.
5. Once the fish is cooked through, taste the curry for salt and adjust as needed. The flavors should be well-balanced, with a hint of warmth from the turmeric and the sweetness of the tomatoes. Serve the West African Fish Curry immediately, ideally with a side of rice or bread for a complete meal.