Coconut Fish Curry (Samaki wa Kupaka)

Ingredients

• about 680 g Firm white fish fillets
• 1 can Coconut milk
• 1 medium Onion
• 2 medium Tomatoes
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Turmeric
• 0.5 tsp Cumin
• 0.5 tsp Coriander
• 0.25 tsp Chili powder
• 2 tbsp Cooking oil
• 0.75 tsp Salt
• 0.25 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g firm white fish fillets into 2.54 cm chunks. Measure out the 2 tbsp cooking oil.
2. 2Heat the 2 tbsp cooking oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1 medium onion, chopped, and cook, stirring occasionally, until it is golden brown, about 8-10 minutes.
3. 3Add the 3 cloves garlic, minced, and the 1 tbsp ginger to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Add the 2 medium tomatoes, chopped, to the pot. Cook, stirring occasionally, until they have softened, about 5-7 minutes.
5. 5Stir in the 1 tsp turmeric, 0.5 tsp cumin, 0.5 tsp coriander, and 0.25 tsp chili powder. Cook, stirring constantly, for 1 minute until the spices are fragrant.
6. 6Pour in the 1 can coconut milk and bring the mixture to a gentle simmer. Let it simmer for 5 minutes, stirring occasionally.
7. 7Carefully add the about 680 g fish chunks to the simmering coconut milk mixture. Reduce the heat to medium-low (148.9°C / 150°C) and simmer gently for 10-12 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 63°C.
8. 8Stir in the 0.75 tsp salt. Garnish with the 0.25 cup cilantro, chopped, and serve hot.

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