👨‍🍳 作り方

1. 1

   Pat the fish chunks dry with paper towels and season with salt. Set aside.

   💡 プロのコツ: Drying the fish helps it to brown better.
2. 2

   Heat vegetable oil in a large pan or pot over medium heat. Add the chopped onion and sauté until softened and lightly golden, about 5-7 minutes.

   ⏱️ 7 minutes
3. 3

   Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.

   ⏱️ 1 minute
4. 4

   Stir in the chopped tomatoes, curry leaves, and green chilies. Cook for about 5 minutes until the tomatoes start to break down.

   ⏱️ 5 minutes
5. 5

   Add the Mauritian curry powder, turmeric powder, cumin powder, and coriander powder. Stir well to combine and cook for 1-2 minutes until the spices are fragrant.

   ⏱️ 2 minutes
6. 6

   Add the cut okra and water to the pan. Stir everything together, bring to a simmer, then cover and cook for 10-15 minutes, or until the okra is tender.

   ⏱️ 15 minutes

   💡 プロのコツ: Don't overcook the okra, it should still have a slight bite.
7. 7

   Gently add the seasoned fish chunks to the curry. Stir carefully to coat the fish with the sauce. Simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily.

   ⏱️ 7 minutes

   💡 プロのコツ: Avoid stirring too vigorously to prevent the fish from breaking apart.
8. 8

   Taste and adjust seasoning with salt if necessary. Garnish with fresh chopped coriander leaves before serving.

   💡 プロのコツ: Serve hot with steamed basmati rice or freshly made roti/farata.