👨‍🍳 作り方

1. 1

   Pat the fish pieces dry and season lightly with salt.

   💡 プロのコツ: This helps to firm up the fish before cooking.
2. 2

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

   ⏱️ 7 minutes
3. 3

   Add the minced garlic, grated ginger, and chopped green chilies. Cook for 1 minute until fragrant.

   ⏱️ 1 minute
4. 4

   Stir in the turmeric powder, coriander powder, and cumin powder. Cook for another minute, stirring constantly, until the spices are fragrant.

   ⏱️ 1 minute
5. 5

   Add the curry leaves and chopped tomatoes. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften.

   ⏱️ 4 minutes
6. 6

   Pour in the coconut milk and the diluted tamarind paste. Stir well to combine. Bring the mixture to a gentle simmer.

   💡 プロのコツ: Do not boil vigorously after adding coconut milk, as it can curdle.
7. 7

   Gently add the fish pieces to the simmering curry. Spoon some of the sauce over the fish. Cover and cook for 5-8 minutes, or until the fish is cooked through and flakes easily.

   ⏱️ 8 minutes

   💡 プロのコツ: Avoid stirring too much once the fish is in, to prevent it from breaking apart.
8. 8

   Season with salt to taste. Stir in most of the fresh coriander.

   💡 プロのコツ: Taste and adjust salt and tamarind if needed.
9. 9

   Serve hot, garnished with the remaining fresh coriander and lime or lemon wedges on the side.

   💡 プロのコツ: This curry is best served with steamed rice or roti.