Fish Curry
Ingredients
- 600 gAtlantic cod (cut into large cubes)
- 1 pcOnion (sliced)
- 1 pcRed bell pepper (in strips)
- 2 pcGarlic (minced)
- 2 tbspSunflower oil
- 2 tbspGround curry
- 1 tspTurmeric powder
- 400 mlCoconut milk
- 1 pcLime juice
- 1 pinchGray sea salt
- 0.5 pcFresh cilantro (chopped)
Method
Pearlescent cod flakes falling apart in a creamy coconut sauce. Bright yellow spices provide a deep, lingering warmth and a vibrant aroma.
- 1
Thinly slice the onion and red pepper. Mince the garlic. Cut the cod into large 3 cm cubes so they don't break apart during cooking.
- 2
Heat the sunflower oil in a pan. Add the onion and pepper. Sweat without browning until the onion is translucent.
- 3
Add the garlic, curry powder, and turmeric. Stir for one minute so the heat releases the spices' essential oils; the aroma should fill the room.
- 4
Pour in the coconut milk. Bring to a simmer. Let it reduce over medium heat until the sauce coats the back of a spoon.
- 5
Gently place the fish cubes into the sauce. Cover and poach for 5 minutes. The fish is ready when the flesh is opaque and flakes easily.
Frequently asked questions
How do you get this dish right?
- Don't stir too much once the fish is added, or you'll break the pieces.
- Add the lime juice at the very end to keep its brightness.
- If the sauce is too thin, remove the fish and reduce the liquid over high heat for two minutes.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat very gently in a saucepan to avoid overcooking the fish.
