👨‍🍳 Instruktioner

1. 1

   Heat vegetable oil in a pot or Dutch oven over medium heat. Sauté onion until softened, about 5-7 minutes.

   💡 Proffstips: Don't brown the onions too much.
2. 2

   Add garlic, ginger, turmeric, coriander, and cumin powders. Stir and cook for 1-2 minutes until fragrant.

3. 3

   Add the coconut milk, bruised lemongrass, and torn kaffir lime leaves. Bring to a gentle simmer.

   💡 Proffstips: Do not boil vigorously, as coconut milk can split.
4. 4

   Stir in the chopped tomatoes and green chilies (if using). Simmer for 10 minutes to allow flavors to meld.

5. 5

   Gently add the fish chunks to the simmering curry. Cook for 5-8 minutes, or until the fish is opaque and cooked through. Avoid overcooking.

   💡 Proffstips: Carefully stir to prevent breaking the fish.
6. 6

   Season with salt to taste. Remove the lemongrass stalk before serving.

   💡 Proffstips: Taste and adjust salt as needed.
7. 7

   Garnish with fresh cilantro and serve hot with steamed rice.

   💡 Proffstips: A squeeze of lime juice can add brightness.