👨‍🍳 作り方

1. 1

   Season fish pieces with salt and pepper.

   💡 プロのコツ: Allow fish to marinate for 10 minutes
2. 2

   Heat vegetable oil in a large skillet or pot over medium heat. Add chopped onion and sauté until translucent, about 5-7 minutes.

3. 3

   Add minced garlic, grated ginger, and chopped scotch bonnet pepper (if using). Cook for 1-2 minutes until fragrant.

4. 4

   Stir in crushed tomatoes, curry powder, dried thyme, and bay leaf. Cook for 5 minutes, stirring occasionally.

   💡 プロのコツ: Allow the tomato base to deepen in flavor
5. 5

   Pour in water or fish broth. Bring the sauce to a simmer, then reduce heat and let it cook for 10 minutes to thicken slightly.

6. 6

   Gently place the seasoned fish pieces into the simmering sauce. Ensure they are mostly submerged.

   💡 プロのコツ: Avoid overcrowding the pan
7. 7

   Cover the pot and simmer for 10-15 minutes, or until the fish is cooked through and flakes easily. Be careful not to overcook the fish.

8. 8

   Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro before serving.

   💡 プロのコツ: Serve hot with rice, fufu, or boiled plantains.