fish with coconut-tomato curry

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ingredients:

  • 1 lb some sort of white fish (cod would be perfect), in 2-3 inch pieces
  • 1 large onion
  • olive oil
  • 3-4 cloves garlic, diced fine
  • 1 tsp chopped fresh ginger
  • 1 tsp curry powder
  • 1/2 tsp coriander
  • 1/2 tsp chili powder
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • salt and pepper to taste
  • 14 oz can diced tomatoes
  • 3/4 cup unsweetened coconut milk

directions:

finely dice the onion, and sauté it in a bit of olive oil until it starts to become translucent. add garlic and ginger to pan, and cook for another minute or so. add curry powder, coriander, chili powder, turmeric, cumin, salt and pepper. pour in diced tomatoes and coconut milk– bring to boil, and then reduce heat and let simmer for about 3 minutes. add fish to pan, cover, and keep simmering for about 5 minutes. check on the fish, and turn them over carefully, avoiding breaking up the pieces. return cover to pan if fish is not done, and check every 4 minutes or so until cooked through. serve with vegetables and rice and/or naan.

note: i think this recipe would also would great with chicken or lentils.

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