👨‍🍳 作り方

1. 1

   Cook the basmati rice: In a medium saucepan, combine rinsed rice with 3 cups of water, a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender. Let stand, covered, for 5 minutes, then fluff with a fork.

   ⏱️ 25 minutes
2. 2

   While the rice cooks, prepare the stew: Heat vegetable oil in a large skillet or pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.

   ⏱️ 5 minutes
3. 3

   Add minced garlic and grated ginger, and cook for 1 minute until fragrant.

   ⏱️ 1 minute
4. 4

   Stir in the crushed tomatoes, tomato paste, coriander, turmeric, and cumin. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.

   ⏱️ 5 minutes
5. 5

   Add about 1 cup of water to the tomato mixture. Season with salt and black pepper. Bring to a simmer.

6. 6

   Gently add the fish chunks to the simmering tomato 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.
7. 7

   Cover the pot and simmer for 10-15 minutes, or until the fish is cooked through and flakes easily. The cooking time will depend on the thickness of the fish.

   ⏱️ 15 minutes
8. 8

   Taste and adjust seasoning if necessary.

   💡 プロのコツ: A squeeze of lime juice can brighten the flavors.
9. 9

   Serve the fish stew hot over the fluffy basmati rice. Garnish with chopped fresh parsley or cilantro.

   💡 プロのコツ: This dish is often enjoyed with a side of simple greens.