👨‍🍳 作り方

1. 1

   Sauté aromatics: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic, grated ginger, and curry leaves, and cook for another minute until fragrant.

2. 2

   Add spices and tomatoes: Stir in turmeric, coriander, and cumin powders. Cook for 30 seconds, then add chopped tomatoes and green chilies (if using). Cook until tomatoes break down, about 5 minutes.

3. 3

   Simmer with coconut milk and plantains: Pour in the coconut milk and bring to a gentle simmer. Add the plantain pieces and salt to taste. Cover and cook for about 15-20 minutes, or until the plantains are tender but not mushy.

4. 4

   Add fish: Gently add the fish chunks to the curry. Stir carefully to coat the fish with the sauce. Simmer for another 5-8 minutes, or until the fish is cooked through and flakes easily. Be careful not to overcook the fish.

5. 5

   Finish and serve: Taste and adjust seasoning if necessary. Stir in most of the chopped cilantro. Serve hot, garnished with the remaining cilantro and lime wedges on the side.