Fish curry simmered in coconut milk with tomatoes and spices.
Season the fish. Pat the fish dry. Rub with half of the lime juice, half of the salt, and the turmeric. Rest for 10 minutes.
Sear gently. Heat 1 tablespoon of oil in a wide pan over medium heat. Sear the fish for 1 to 2 minutes per side, just until lightly colored. Transfer carefully to a plate.
Cook the aromatics. Add the remaining oil and onion to the pan. Cook for 5 minutes until soft, then stir in the garlic and ginger for 1 minute.
Build the tomato base. Add the tomatoes, tomato paste, curry powder, cumin, chile, and remaining salt. Cook for 8 to 10 minutes, stirring, until the tomatoes break down and the oil begins to separate.
Make the coconut sauce. Pour in the coconut milk and stock. Stir until smooth, bring to a gentle simmer, and cook uncovered for 8 minutes.
Finish the fish. Return the fish and any juices to the pan. Spoon sauce over the portions, cover loosely, and simmer gently for 8 to 10 minutes until the fish flakes easily. Avoid vigorous stirring.
Balance and serve. Remove the whole chile if used. Stir the remaining lime juice into the sauce, adjust salt, garnish with cilantro, and serve hot.
Use firm white fish such as red snapper, grouper, tilapia, or cod so the pieces hold together. Serve with plain rice, coconut rice, ugali, or chapati.
6 servings
1 fish portion with sauce
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.