Coconut Fish Curry
Coconut Fish Curry
Ingredients
- 2 TB coconut oil or other neutral cooking oil
- 3 small yellow onions, finely diced
- 1 14oz. can of coconut milk
- 1 pint cherry or grape tomatoes, washed Or substitute with 1 14oz. can diced tomatoes
- 1 TB grated fresh ginger
- 3 cloves garlic, minced
- 2 ½ TB Curry powder
- ¼ tsp red chili powder Adjust to personal heat preference
- ¼ tsp ground cinnamon
- 3 TB lime juice
- ½ cup fresh cilantro leaves, chopped
- 4 6oz. cod fillets any mild, firm white fish will work here
- 2 large limes, quartered for serving
Instructions
- Heat the oil in a large high-sided skillet over medium heat. Season with salt and black pepper, to taste. Cook, stirring occasionally, until onions are a light golden brown, approximately 15 minutes.
- While onions are cooking, combine coconut milk and tomatoes in a blender or food processor and pulse until just combined. (Small tomato chunks should still be visible). Set aside.
- Once onions are golden brown, add ginger and garlic to the skillet and stir to combine. Sprinkle curry powder, chili powder, and cinnamon on top. Season with additional salt and black pepper, to taste, and stir to combine. Cook for approximately 1-2 minutes, or until very fragrant and a thick paste forms.
- Pour coconut milk and tomato mixture into the skillet. Carefully scrape browned bits off the bottom of the skillet and stir until sauce is a rich golden color and the aromatic onion paste is thoroughly incorporated into the mixture.
- Bring sauce to a gentle simmer and add the fish fillets. Cover and cook for 5 minutes before carefully turning the fish fillets over. Cover and continue cooking another 3-5 minutes, or until the fish is cooked through.
- Remove from heat and stir in fresh lime juice and chopped cilantro. Taste and adjust seasonings, as desired. Serve immediately with white rice and/or roasted root vegetables. Offer additional lime wedges for squeezing, if desired. Enjoy!