👨‍🍳 Instruktioner

1. 1

   Heat vegetable oil in a large pot or skillet over medium-high heat. Season the fish fillets with salt and pepper. Sear the fish on both sides until lightly browned but not cooked through. Remove from the pot and set aside.

   💡 Proffstips: Do not overcrowd the pan when searing the fish.
2. 2

   Reduce heat to medium. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.

   💡 Proffstips: Be careful not to burn the garlic.
3. 3

   Add the chopped tomatoes, garam masala (or curry powder), salt, and pepper. Stir well and cook for 2-3 minutes until the tomatoes begin to soften.

   💡 Proffstips: This step helps to bloom the spices and release their aroma.
4. 4

   Pour in the coconut milk and tamarind paste (or lemon juice). Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 6-8 minutes.

   💡 Proffstips: Stir occasionally to prevent the bottom from sticking.
5. 5

   Gently place the seared fish fillets back into the simmering sauce. Cover and continue to simmer for another 5-10 minutes, or until the fish is cooked through and flakes easily.

   💡 Proffstips: Avoid stirring too vigorously to prevent the fish from breaking apart.
6. 6

   Garnish with fresh cilantro and serve hot with rice, ugali, or boiled potatoes.