👨‍🍳 作り方

1. 1

   Heat coconut oil in a large pan or pot over medium heat.

   💡 プロのコツ: Using coconut oil adds a subtle tropical flavor.
2. 2

   Add the chopped onion and sauté until softened, about 5-7 minutes.

   ⏱️ 7 minutes
3. 3

   Add minced garlic and grated ginger, and cook for another minute until fragrant.

   ⏱️ 1 minute
4. 4

   Stir in the diced tomatoes and tomato paste. Cook for about 5 minutes, stirring occasionally, until the tomatoes break down.

   ⏱️ 5 minutes
5. 5

   Add the curry powder, turmeric, cumin, coriander, and cayenne pepper. Stir well to coat the vegetables and cook for 1 minute until fragrant.

   ⏱️ 1 minute
6. 6

   Pour in the coconut milk and add the chopped jalapeño (if using). Bring to a simmer.

   💡 プロのコツ: Ensure the heat is not too high to prevent the coconut milk from curdling.
7. 7

   Gently add the fish pieces to the simmering sauce. Season with salt to taste.

   💡 プロのコツ: Avoid overcrowding the pan; cook in batches if necessary.
8. 8

   Cover the pan and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.

   ⏱️ 10 minutes

   💡 プロのコツ: The cooking time will depend on the thickness of the fish fillets.
9. 9

   Stir in the chopped cilantro and lime juice.

   💡 プロのコツ: Adding cilantro and lime at the end preserves their fresh flavor.
10. 10

    Garnish with extra cilantro and serve hot with rice.

    💡 プロのコツ: This curry is also delicious with Somali flatbread (sabaayad) or canjeero.