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Maldivian fish curry

Name: Maldivian fish curry
Total time: 40 min
Yield: 4 servings
Ingredients: 600 g (fillets) White fish fillet; 400 ml Coconut milk; 2 Red onion; 3 cloves Garlic; 1 piece (3 cm) Ginger; 2 tbsp Curry powder; 2 Red chili; 2 Tomato; 2 tbsp Neutral oil; 1 tsp Salt

Preparation time: 40 min
Servings: 4 servings

Ingredients

4 servings

White fish fillet — to buy600 g (fillets)
Coconut milk — to buy400 ml
Red onion — to buy2
Garlic — to buy3 cloves
Ginger — to buy1 piece (3 cm)
Curry powder — to buy2 tbsp
Red chili — to buy2
Tomato — to buy2
Neutral oil — to buy2 tbsp
Salt — to buy1 tsp

Preparation

Cut the white fish into 4 cm chunks and salt lightly; set aside in the fridge while you prep the aromatics.
Finely slice the red onions, crush the garlic, grate the ginger and deseed the red chillies (slice them on the diagonal).
Heat the neutral oil in a sauté pan over medium heat. Cook the onions for 5 minutes until translucent.
Add the garlic, ginger and curry powder. Cook for 1 minute, stirring constantly, to toast the spices without burning them — this step is what builds all the curry's aroma.
Add the diced tomatoes and let them cook down for 5 minutes until they break into a thick base.
Pour in the coconut milk, add the red chillies, stir and bring to a gentle simmer.
Carefully lower the fish pieces into the sauce. Cover and cook for 10 to 12 minutes over low heat, stirring as little as possible so the fish doesn't break apart.
Taste, adjust the salt and serve hot with white rice or roshi.