Gluten-Free Malaysian Fish Curry (Kari Ikan)

Ingredients:

1 lb firm white fish fillets (such as cod or snapper), cut into chunks
1 onion, finely chopped
2 tablespoons gluten-free curry powder (make sure it's gluten-free)
1 cup coconut milk
2 tablespoons cooking oil (such as vegetable or coconut oil)
1 teaspoon turmeric powder
1 teaspoon chili paste (adjust to taste)
Salt, to taste
Fresh cilantro leaves, for garnish

Instructions:

In a bowl, mix the gluten-free curry powder with a little water to create a paste. Set aside.

In a large skillet or pot, heat the cooking oil over medium heat.

Add the finely chopped onion and sauté until it becomes soft and translucent.

Stir in the curry paste and turmeric powder. Cook for a couple of minutes to toast the spices and release their flavors.

Add the coconut milk to the skillet and stir well to combine with the spices.

Add the fish chunks to the coconut milk mixture.

Stir in the chili paste, adjusting the amount based on your desired level of heat.

Season the curry with salt to taste.

Allow the curry to simmer gently for about 10-15 minutes, or until the fish is cooked through and the flavors are well combined.

Once the fish is cooked, turn off the heat.

Garnish the Malaysian Fish Curry with fresh cilantro leaves before serving.

Serve the curry hot over steamed rice or with gluten-free flatbreads.

Enjoy your flavorful and gluten-free Malaysian Fish Curry (Kari Ikan), a rich and aromatic dish that's perfect for enjoying with family and friends! Make sure that all the ingredients, including the curry powder and chili paste, are certified gluten-free to avoid any cross-contamination if you have gluten sensitivities or allergies.