# What You'll Need:
→ Fish
01 - 21 oz firm white fish fillets (such as cod, snapper, or hammour), cut into large chunks
02 - 1 tsp salt
03 - 1/2 tsp ground turmeric
→ Aromatics
04 - 2 tbsp vegetable oil
05 - 1 large onion, finely chopped
06 - 4 garlic cloves, minced
07 - 1 thumb-sized piece fresh ginger, grated
08 - 1–2 green chilies, finely sliced (adjust to taste)
09 - 2 tomatoes, chopped
→ Spices
10 - 1 1/2 tsp ground coriander
11 - 1 tsp ground cumin
12 - 1/2 tsp ground cinnamon
13 - 1/2 tsp ground black pepper
14 - 1/2 tsp paprika
15 - 1/4 tsp ground cardamom
→ Curry Sauce
16 - 13.5 fl oz coconut milk (1 can)
17 - 1/2 cup water
18 - Juice of 1/2 lemon
19 - Fresh coriander (cilantro), chopped, for garnish
# Directions:
01 - Pat the fish chunks dry and coat with salt and turmeric. Let rest for 10 minutes.
02 - Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until golden brown, approximately 5 to 7 minutes.
03 - Incorporate minced garlic, grated ginger, and sliced green chilies; cook for 1 minute until aromatic.
04 - Add chopped tomatoes and cook until softened, about 3 to 4 minutes.
05 - Sprinkle in all ground spices and stir continuously for 1 to 2 minutes until fragrant.
06 - Pour in coconut milk and water, bringing the mixture to a gentle simmer.
07 - Add the marinated fish pieces to the sauce. Cover and simmer gently for 12 to 15 minutes, until fish is cooked through and tender.
08 - Adjust seasoning with salt and lemon juice. Garnish with chopped fresh coriander. Serve immediately with steamed rice or flatbread.
