🧂 食材
- 500 g Firm white fish fillets(such as tilapia, snapper, or cod, cut into chunks)
- 1 large Onions(finely chopped)
- 4 medium Tomatoes(diced)
- 2 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1/4 tsp Turmeric powder
- 2 tbsp Vegetable oil
- 100 ml Coconut milk(optional, for creaminess)
- 1/2 cup Water or fish stock
- to taste Salt
- 2 tbsp Fresh cilantro or parsley(chopped, for garnish)
- 1 tbsp Lime juice(optional)
👨🍳 步骤
- 1
Pat the fish chunks dry and season lightly with salt. Set aside.
- 2
Heat vegetable oil in a pot or deep skillet over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
- 3
Add minced garlic and grated ginger, cook for 1 minute until fragrant.
- 4
Stir in coriander, cumin, and turmeric powders. Cook for 30 seconds, stirring constantly.
- 5
Add the diced tomatoes and cook until they soften and begin to break down, about 5-7 minutes. Season with salt.
- 6
Pour in the water or fish stock and bring to a simmer. If using coconut milk, stir it in now.
- 7
Gently place the seasoned fish chunks into the simmering sauce. Do not overcrowd the pot; cook in batches if necessary.
- 8
Cover the pot and simmer gently for 8-12 minutes, or until the fish is cooked through and flakes easily. Avoid overcooking.
- 9
Stir in lime juice, if using. Taste and adjust seasoning with salt if needed.
- 10
Garnish with fresh cilantro or parsley before serving hot with rice or chapati.
💡 专业技巧
- ✓Use firm white fish that holds its shape well during cooking.
- ✓Be careful not to stir too vigorously once the fish is added, to prevent it from breaking apart.
- ✓A splash of coconut milk adds a lovely richness, but it's also delicious without it.
✨ 创意变奏
为您的创意版本提供灵感
- Add a pinch of chili flakes for a touch of heat.
- Include some chopped bell peppers or spinach in the stew for added vegetables.