From craving to table
Instructions
- 1
Heat olive oil in a large pan over medium heat. Add chopped onion and minced garlic, sauté for 3-4 minutes until softened and fragrant.
- 2
Stir in curry powder, paprika, and turmeric. Cook for an additional 1-2 minutes to toast the spices.
- 3
Add sliced red bell pepper, diced tomatoes (with juice), and coconut milk to the pan. Stir well and bring to a simmer.
- 4
Reduce heat to low and let the mixture simmer for 10 minutes, allowing the flavors to meld.
- 5
Gently add the fish chunks to the pan, ensuring they are submerged in the sauce. Cook for 8-10 minutes until the fish is opaque and flakes easily with a fork.
- 6
Season the curry with salt and freshly ground black pepper to taste. Stir gently to combine.
- 7
Remove from heat and let sit for a couple of minutes before serving.
- 8
Serve hot, garnished with chopped fresh parsley, alongside rice or crusty bread.