Kimchi‑Masala Fish Curry

Ingredients

• 300 g White fish fillets
• 100 g Kimchi, chopped
• 200 g Canned diced tomatoes
• 200 ml Coconut milk
• 1 medium Onion, finely diced
• 3 pieces Garlic cloves, minced
• 1 tbsp Ginger, grated
• 1 tsp Garam masala
• ½ tsp Turmeric powder
• ½ tsp Cumin seeds
• 2 tbsp Vegetable oil
• to taste Salt
• 2 tbsp Fresh cilantro, chopped(optional)

Instructions

1. 1

   Heat the oil in a deep skillet over medium heat; add cumin seeds and toast for 30 seconds until fragrant.

2. 2

   Add the diced onion and sauté 4‑5 minutes until translucent, then stir in garlic and ginger and cook another minute.

3. 3

   Mix in turmeric and garam masala, cooking 20 seconds, then pour in the diced tomatoes and coconut milk; bring to a gentle simmer (5 minutes).

4. 4

   Stir in the chopped kimchi and let the sauce simmer gently for 5 minutes to meld flavors.

5. 5

   Season with salt, then gently lower the fish fillets into the sauce; cover and poach for 8‑10 minutes until the fish is opaque and flakes easily.

6. 6

   Remove from heat, garnish with optional cilantro, and serve hot.