Emirati Fish Curry with Coconut Milk

Ingredients

• about 680 g White fish fillets (cod, sea bass)
• 1 can Coconut milk
• 1 medium Onion
• 2 medium Tomatoes
• 3 cloves Garlic
• 2.54 cm Ginger
• 2 tablespoons Curry powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 2 tablespoons Vegetable oil
• 1/4 cup Cilantro
• 1 teaspoon Salt
• 4 cups Steamed rice

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

Instructions

1. 1Place a 30.48 cm skillet or a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the 1 medium chopped onion. Cook, stirring occasionally, for 5-7 minutes, or until the onion is soft and golden brown.
2. 2Add the 3 cloves of minced garlic and the 2.54 cm of grated ginger to the pot. Stir constantly for 1 minute until fragrant, being careful not to burn the garlic.
3. 3Stir in the 2 medium chopped tomatoes, 2 tablespoons of curry powder, 1 teaspoon of turmeric powder, and 1 teaspoon of cumin powder. Cook, stirring frequently, for 5 minutes until the tomatoes have softened and the spices are fragrant.
4. 4Pour in the 1 can of coconut milk. Stir everything together and bring the mixture to a gentle simmer over medium heat (176.7°C / 175°C). Let it simmer for 2 minutes.
5. 5Carefully place the about 680 g of white fish fillets into the simmering sauce. Ensure the fish is mostly submerged. Reduce the heat to medium-low (148.9°C / 150°C) and cover the pot. Cook for 8-10 minutes, or until the fish flakes easily with a fork and is opaque throughout. The internal temperature should reach 63°C.
6. 6Season the curry with 1 teaspoon of salt. Stir gently to combine.
7. 7Remove the pot from the heat. Garnish the curry with the 1/4 cup of chopped cilantro. Serve immediately with the 4 cups of steamed rice.

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