👨‍🍳 作り方

1. 1

   Season the fish chunks with salt and pepper.

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

   Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.

   ⏱️ 7 minutes
3. 3

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

   ⏱️ 1 minute
4. 4

   Stir in the curry powder, turmeric powder, coriander powder, cumin powder, and chili flakes. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

   ⏱️ 2 minutes

   💡 プロのコツ: Toasting the spices enhances their flavor.
5. 5

   Add the chopped tomatoes and tomato paste. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.

   ⏱️ 7 minutes
6. 6

   Pour in the water or fish stock, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a simmer.

7. 7

   Gently add the seasoned fish chunks to the simmering sauce. Ensure the fish is mostly submerged.

   💡 プロのコツ: Be careful not to stir too vigorously, as this can break up the fish.
8. 8

   Cover the pot and simmer for 10-15 minutes, or until the fish is cooked through and flakes easily. Adjust seasoning with salt and pepper if needed.

   ⏱️ 15 minutes

   💡 プロのコツ: Cooking time will vary depending on the thickness of the fish pieces.
9. 9

   Garnish with fresh coriander leaves before serving.