Description
Lightly spicy, this is a wonderful creamy fish curry. Try with whatever white fish you like. Serve with brown rice.
Ingredients
- 1 ½ teaspoons curry powder
- ½ teaspoon ground ginger
- ¼ teaspoon ground turmeric
- ¼ teaspoon olive oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 4 ¼ ounces coconut milk, divided
- 4 ¼ ounces water, divided
- 3 ½ ounces cod, cut into bite-size pieces
- 1 large tomato, diced
Instructions
- Combine curry powder
- ground ginger
- and ground turmeric in a skillet; toast the spices over medium heat until browned
- about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.
- Stir onion into the spice mixture; cook and stir until the onion is tender
- 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm
- about 5 minutes. Add tomato
- remaining coconut milk
- and remaining water to the skillet; cook until the tomato is softened
- about 5 minutes.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 2