Vietnamese Fish Curry with Dill & Turmeric
Ingredients
1 lb white fish fillets (such as catfish or cod, cut into chunks)
2 tablespoons vegetable oil
4 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
1 tablespoon turmeric powder
1 can (14 oz) coconut milk
1 tablespoon fish sauce
1-2 cups vegetable or fish broth
1/4 cup fresh dill (chopped)
Salt and pepper (to taste)
Lime wedges (for serving)
Instructions
1. Sauté Aromatics
Heat Oil: In a large pot, heat vegetable oil over medium heat.
Cook Garlic and Ginger: Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
2. Add Spices
Incorporate Turmeric: Stir in turmeric powder and cook for another minute to release its flavor.
3. Make the Sauce
Add Coconut Milk and Broth: Pour in coconut milk and enough broth to reach your desired consistency. Bring to a simmer.
Add Fish Sauce: Stir in fish sauce, seasoning with salt and pepper to taste.
4. Cook the Fish
Add Fish: Gently add fish chunks to the pot, simmering until cooked through, about 5-7 minutes.
Stir in Dill: Just before serving, stir in fresh dill.
5. Serve
Plate the Dish: Serve hot with lime wedges on the side.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently.
Variations: Serve over rice or noodles for a complete meal.
Enjoy your aromatic Vietnamese Fish Curry with Dill & Turmeric! 🌿🐠🥥