Golden Coconut Fish-Steak Curry

Ingredients

• 4 firm white-fish steaks, about 175 g each including the central bone
• 400 ml canned coconut milk
• 150 ml water
• 150 g onion, finely chopped
• 15 g garlic, grated
• 15 g fresh ginger, grated
• 25 g neutral oil, divided
• 2 tsp mild curry powder
• 1 tsp ground turmeric
• 3 small dried red chilies
• 250 g tomatoes, cut into wedges
• 200 g green bell pepper, cut into strips
• 6 g fine salt, divided
• 20 ml lime juice
• 8 g cilantro, chopped

Let’s make it

1. Pat the fish steaks dry and season with 2 g salt. Heat 15 g oil in a wide deep pan over medium-high heat and sear the fish for 2 minutes per side; transfer to a plate. The fish will finish cooking in the sauce.
2. Lower the heat to medium and add the remaining 10 g oil. Cook the onion for 6 minutes, then stir in the garlic, ginger, curry powder, turmeric and dried chilies for 1 minute.
3. Add the coconut milk, water and remaining 4 g salt, scraping the bottom of the pan. Bring to a gentle simmer, add the pepper strips and cook for 5 minutes.
4. Lay the fish steaks into the sauce and add the tomato wedges around them. Cover and simmer gently for 8–12 minutes, until the fish reaches 145°F / 63°C at its thickest point away from the bone; avoid vigorous boiling that can break the steaks.
5. Stir the lime juice into the sauce around the fish and scatter with cilantro. Serve one steak per bowl with the vegetables, sauce and dried chilies visible on top; warn diners about bones and the whole chilies.