• Heat Fresh Fri Cooking Oil in a large pan over medium heat. Add the chopped onions and sauté until soft and translucent, about 3-4 minutes.
• Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
• Stir in the chopped tomatoes and cook until they start to break down and release their juices, about 5-6 minutes.
• Add the ground turmeric, cumin, coriander, and chilli powder to the pan. Stir well to combine with the onion and tomato mixture.
• Pour in the coconut milk, stirring to combine all the ingredients into a smooth sauce.
• Season the sauce with salt to taste. Allow the sauce to simmer gently for about 5 minutes to let the flavours meld together.
• Carefully add the fish chunks to the sauce, making sure they are submerged. Cover the pan and let the fish cook in the sauce for about 8-10 minutes, or until cooked through and flaky.
• Once the fish is cooked, remove the pan from the heat. Taste and adjust the seasoning if necessary.
• Garnish the Coconut Fish Curry with fresh cilantro leaves.
• Serve hot with steamed rice or chapati for a delicious and wholesome meal!