👨‍🍳 Instruktioner

1. 1

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

   💡 Proffstips: Using mustard oil will add a distinct Bhutanese flavor profile.
2. 2

   Add the minced garlic and grated ginger to the pot. Sauté for another minute until fragrant.

   💡 Proffstips: Ensure the garlic and ginger don't burn, as this can make them bitter.
3. 3

   Stir in the turmeric powder, coriander powder, cumin powder, and Bhutanese chili powder (if using). Cook for 30 seconds, stirring constantly, until the spices are fragrant.

   💡 Proffstips: Toasting the spices briefly enhances their flavor.
4. 4

   Add the pureed tomatoes and slit green chilies. Cook for 5-7 minutes, stirring occasionally, until the tomato mixture thickens and the oil starts to separate from the sides.

   💡 Proffstips: This step is crucial for developing the base flavor of the curry.
5. 5

   Pour in the water or fish stock and bring to a simmer. Season with salt to taste.

   💡 Proffstips: Start with less salt and adjust later, as fish can absorb salt quickly.
6. 6

   Gently add the fish chunks to the simmering curry. Do not stir vigorously, as this can break the fish. Cover the pot and let it simmer for 10-15 minutes, or until the fish is cooked through and flakes easily.

   💡 Proffstips: The cooking time for fish will vary depending on the thickness of the pieces.
7. 7

   Stir in most of the chopped fresh herbs and the lime or lemon juice. Simmer for another 2 minutes.

   💡 Proffstips: Adding herbs towards the end preserves their fresh aroma.
8. 8

   Garnish with the remaining fresh herbs and serve hot with Bhutanese red rice or plain rice.

   💡 Proffstips: This curry is best enjoyed fresh.