👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.

2. 2

   Add minced garlic and ginger to the pan. Stir fry for another 2 minutes until fragrant.

3. 3

   Stir in red chili powder, turmeric powder, ground coriander, ground cumin, and salt. Cook for 1 minute to toast the spices.

4. 4

   Add the chopped tomatoes and cook until they break down and form a thick mixture, about 6-8 minutes.

5. 5

   Pour in the coconut milk and water, stirring to combine. If using black lime, pierce it and add it to the curry. Bring to a gentle simmer and cook for 5 minutes.

6. 6

   Carefully add the fish pieces to the curry, ensuring they are submerged. Simmer gently for 10 minutes, or until the fish is cooked through and tender. If using curry leaves, add them during the last 2 minutes of cooking.

7. 7

   Remove the black lime, if used. Taste and adjust seasoning if necessary. Garnish with fresh coriander leaves and serve hot with steamed white rice or flatbread.

   💡 プロのコツ: Do not overcook the fish, as it can become dry.