Maldivian Fish Curry

Ingredients

Vegetable oil

2 tablespoons

Onion

1, medium, finely chopped

Garlic

3 cloves, minced

Ginger

1 inch piece, grated

Curry powder

2 teaspoons

Turmeric powder

1/2 teaspoon

Cumin powder

1/2 teaspoon

Coriander powder

1/2 teaspoon

Chili powder

1/2 teaspoon

Tomato

1, large, chopped

Coconut milk

1 can (400ml)

Fish fillets

500 grams, cut into pieces

Lime juice

2 tablespoons

Salt

to taste

Fresh cilantro

for garnish

Instructions

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté until the onion turns translucent, about 5 minutes.
3. Stir in the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder. Cook for an additional minute to release the flavors.
4. Add the chopped tomato to the pan and cook until it softens, about 5 minutes.
5. Pour in the coconut milk and bring the mixture to a simmer.
6. Add the fish fillets to the pan, gently stirring to coat them with the curry sauce. Cook for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Stir in the lime juice and season the curry with salt to taste.
8. Garnish the curry with fresh cilantro and serve hot. This dish pairs wonderfully with steamed basmati rice or warm roti.