👨‍🍳 作り方

1. 1

   Heat coconut oil in a large pot or deep skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes.

2. 2

   Add minced garlic and grated ginger, and cook for 1 minute until fragrant.

3. 3

   Stir in the curry powder, turmeric, and cumin. Cook for 1 minute, stirring constantly, until fragrant.

4. 4

   Add the diced tomatoes and cook for 3-4 minutes, stirring occasionally, until they begin to break down.

5. 5

   Pour in the coconut milk and bring to a gentle simmer. Season with salt.

   💡 プロのコツ: Use full-fat coconut milk for a richer, creamier curry.
6. 6

   Gently add the fish pieces to the simmering sauce. Cook for 5-7 minutes, or until the fish is opaque and cooked through. Avoid over-stirring to prevent the fish from breaking apart.

7. 7

   Stir in the fresh spinach and cook just until wilted, about 1-2 minutes.

8. 8

   Garnish with fresh cilantro and serve immediately with steamed rice.

   💡 プロのコツ: Taste and adjust seasoning if needed.