Coconut Chili Fish Curry

Prep time: 10 minutes | Cook time: 22 minutes | Serves 4

2 tablespoons sunflower oil, divided

1 pound (454 g) fish, chopped

1 ripe tomato, pureéd

2 red chilies, chopped

1 shallot, minced

1 garlic clove, minced

1 cup coconut milk

1 tablespoon coriander powder

1 teaspoon red curry paste

½ teaspoon fenugreek seeds

Salt and white pepper, to taste

1. Coat the air fryer basket with 1 tablespoon of sunflower oil. Place the fish in the basket.
2. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 380ºF (193ºC), and set time to 10 minutes.
3. Flip the fish halfway through the cooking time.
4. When cooking is complete, transfer the cooked fish to the baking pan greased with the remaining 1 tablespoon of sunflower oil. Stir in the remaining ingredients.
5. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 350ºF (180ºC), and set time to 12 minutes.
6. When cooking is complete, they should be heated through. Cool for 5 to 8 minutes before serving.