Fish Curry

Ingredients

• 1½ lb white fish fillets (cod, tilapia, or snapper)
• 2 tbsp coconut oil
• 1 yellow onion
• 3 clove garlic
• 1 inch fresh ginger
• 2 tbsp curry powder
• ½ tsp turmeric powder
• 1 tsp cumin powder
• ½ tsp red pepper flakes (optional)
• 14½ oz diced tomatoes
• 13½ oz full-fat coconut milk
• ½ cup vegetable broth
• 1 tbsp fresh lime juice
• ¼ cup fresh cilantro (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Pat fish fillets dry and cut into 2-inch pieces. Season lightly with salt and pepper.
2. Heat coconut oil in a large skillet or pot over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant. Add curry powder, turmeric, cumin, and red pepper flakes (if using); cook for another minute, stirring constantly.
4. Pour in diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer, then reduce heat and let it cook for 10 minutes to allow flavors to meld.
5. Gently add the fish pieces to the simmering sauce. Cover and cook for 5-8 minutes, or until the fish is opaque and flakes easily.
6. Remove from heat, stir in fresh lime juice. Taste and adjust seasoning if needed.
7. Garnish with fresh cilantro, if desired, and serve immediately with rice or naan.