👨‍🍳 作り方

1. 1

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

2. 2

   Add minced garlic and grated ginger, and cook for 1 minute until fragrant. Stir in the curry powder, turmeric, cumin, and cinnamon, and cook for another minute until fragrant.

3. 3

   Add the chopped bell peppers and sliced carrots to the pot. Stir well to coat with the spices.

4. 4

   Pour in the coconut milk and diced tomatoes. Stir to combine, scraping up any bits from the bottom of the pot. Bring to a simmer.

5. 5

   Gently add the fish chunks to the simmering curry. Season with salt. Cover the pot and cook for 8-10 minutes, or until the fish is cooked through and flakes easily.

   💡 プロのコツ: Be careful not to overcook the fish, as it can become dry.
6. 6

   Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges on the side.

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